PEANUT & PORK RICE NOODLES

Halved and adapted from Bon Appétit

Ingredients:

6 oz rice stick noodles, blanched for less time than the package instructs (instructions range from 4-8 minutes)

Sauce:

1/8 c smooth natural peanut butter

1/8 c soy sauce

1 T rice vinegar

1 1/2 t sugar

1 t crushed pepper flakes

1/2 c water

2 t cooking oil

1" piece of ginger, peeled and cut into matchsticks, or 1 t grated ginger

2 garlic cloves, thinly sliced

1/2 lb ground pork

1 bunch swiss chard, thinly sliced

To serve:

1 lime

1/2 c cilantro, thinly sliced

Crushed, roasted, salted peanuts

Huy Fong chili garlic sauce

Methodology:

Combine the sauce ingredients in a bowl and set aside.

Heat the oil in a large pan over medium heat, until shimmering.  Add the ginger and garlic, and cook until fragrant, about 30 seconds. Add the pork, and cook, stirring, until no pink remains.  Add the noodles, and stir until well mixed.  Add the chard and sauce, and cook until sauce reduces, and noodles are fully cooked. 

Serve with lime wedges, cilantro and peanuts.