Peanut rice noodles with pork and collard greens from Bon Appétit Magazine, August 2018: The Simple Issue (page 87)

  • soy sauce
  • garlic
  • fresh ginger
  • peanut butter
  • rice vinegar
  • ground pork
  • dried red pepper flakes
  • rice stick noodles
  • collard greens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on August 22, 2018

    This appealed to me on so many levels- flavor profile, ease, economy. I have been eyeing peanut noodle recipes for months and liked the added greens and ground meat. I didn't dilute the sauce and cook it down, just tossed the hot noodles in and after giving them time to absorb a bit, added the greens/meat. I used wheat bucatini for a more sturdy noodle, sambal oelek in place of red pepper flakes, and garnished with scallions, cucumber, cilantro and chopped peanuts.

  • grindabod on August 20, 2018

    So simple and highly addictive. We don't find collard greens over here so I used swiss chard from our garden.

  • Frogcake on August 18, 2018

    This is a recipe that I will put into rotation. Very good and very simple to make! I embellished the peanut flavour by adding roasted unsalted peanuts, crumbled on top with chopped cilantro. Also, the rice noodles can be replaced with high fibre, multigrain noodles (tastes fantastic!)

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