Skip to main content
Epicurious
Bon Appétit

Peanut Rice Noodles with Pork and Collard Greens

By Chris Morocco

4.9

(17)

This image may contain Plant Food Dish Meal Pasta Produce Spaghetti Noodle and Vegetable
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich

This one goes out to all the peanut sauce fans out there. And if you’re thinking, Peanut butter and pork? Sounds crazy! Trust us, it works. Also trust us on this: Putting sugar in your noodles for this recipe is crucial. It balances the salt, heat, fat, and tanginess going on here, and brings out the flavors of everything else (nope, it doesn’t make anything sweet).

Recipe information

  • Yield

    4 servings

Ingredients

Kosher salt
12 oz. regular-width rice stick noodles
1/4 cup smooth natural peanut butter
1/4 cup soy sauce
2 Tbsp. unseasoned rice vinegar
1 Tbsp. sugar
2 tsp. crushed red pepper flakes
1 Tbsp. vegetable oil
1 lb. ground pork
1 (1 1/2") piece ginger, peeled, cut into matchsticks
4 garlic cloves, thinly sliced
1 bunch collard greens, ribs and stems removed, leaves thinly sliced

Preparation

  1. Step 1

    Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.

    Step 2

    Meanwhile, whisk peanut butter, soy sauce, vinegar, sugar, red pepper flakes, and 1 cup water in a medium bowl. (Sauce will look a little broken and lumpy.)

    Step 3

    Heat oil in a large skillet over medium. Cook pork, breaking up with 2 forks, until nearly cooked through, about 5 minutes. Add ginger and garlic; cook, stirring, until softened, about 3 minutes. Add collard greens and cook, stirring occasionally, just until wilted, about 2 minutes. Add sauce and noodles and bring to a simmer; cook, tossing occasionally, until sauce is reduced by half and coats noodles, about 3 minutes. Season with salt.

TagsNoodlePasta & NoodlesRice NoodleCollard GreensLeafy GreensVegetablePeanut ButterGround PorkPorkMeatMainDinnerDairy FreeGluten FreeQuickEasyWeeknight MealsSimmerBon Appétit

See Related Recipes and Cooking Tips

Read More
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Smashed Pork Tacos
Instead of searing one tortilla at a time, you'll cook eight at once under the broiler.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Spicy Carrot Rigatoni
Hailee Catalano transforms humble carrots into a beautifully creamy pasta sauce.
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.