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

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Notes about this recipe

  • anya_sf on February 15, 2023

    Quick, easy, and delicious. I used ground turkey, commercial crunchy peanut butter, just 1/2 tsp red pepper flakes, blanched broccoli florets, and chopped the garlic and ginger. The technique to cook the rice noodles worked really well, although my son thought they were too firm (my husband and I thought they were perfect).

  • 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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