This ramen-style thai noodle bowl can easily be adjusted to your liking.
40 minutes, 3-4 servings
| 1 pound | Ground pork |
| 1 Tbsp | Roasted peanut oil |
| 2 Tbsp | Fresh ginger, finely chopped |
| 1 large | Red Onion, finely chopped (1 to 1 1/2 cups) |
| 2 tsp | Tumeric |
| 1 Tbsp | Chili Garlic Sauce |
| 4 Tbsp | Soy sauce |
| 1 to 2 tsp | Fish sauce (optional) |
| 5 cups | Chicken broth |
| 8-12 oz | Fresh mustard greens, arugula, or spinach |
| 6 oz | Rice noodles (Vermicelli) |
| to taste | Fresh cilantro |
| ¼ cup | Chopped dry roasted or salted peanuts (garnish) |
| optional | Lime wedges (garnish) |
| 1. Boil a pot of salted water to cook noodles. |
| 2. Cook noodles according to package directions |
| 3. Drain and rinse under cold water, set aside. |
| 4. Heat peanut oil in large pot or dutch oven |
| 5. Add ginger and all but 1/4 cup of the red onion |
| 6. Cook, stirring occasionally until tender, about 5 minutes. |
| 7. Add pork, tumeric, chili garlic sauce, soy sauce, and fish sauce |
| 8. Cook & break up meat, until cooked, about 5 minutes. © FirstPageRecipes.com |
| 9. Add chicken broth and greens |
| 10. Bring to a boil and reduce to a simmer, cooking until greens are wilted and tender, about 5 minutes |
| 11. Taste and season with salt if needed. |
| 12. Divide noodles among 3-4 serving bowls. |
| 13. Divide broth/pork mixture among the serving bowls |
| 14. Top each bowl with chopped cilantro, chopped peanuts, and lime wedge |
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