Rice Noodles with Pork, Spinach, and Peanuts

Ingredients

• 3 qt baby spinach leaves 
• 4 ounces bean sprouts 
• 8 ounces bean threads dried thin (up to)
• 0.8 cup fat-skimmed chicken broth 
• 1 tablespoon ginger fresh minced
• 2 cloves garlic pressed peeled
• 1 teaspoon coarse-ground pepper 
• 8 ounces ground pork lean
• 3 tablespoons soya sauce reduced-sodium
• 6 oz onion 
• 0.3 cup rice vinegar 
• 0.3 cup roasted peanuts unsalted chopped
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• wok
• kitchen scissors
• colander

Directions

1. Pour 2 1/2 to 3 quarts boiling water into a large bowl.
2. Add noodles and let stand until soft and pliable, 5 to 15 minutes.
3. Meanwhile, peel and chop onion. Rinse and drain spinach and bean sprouts. In a small bowl, mix 3/4 cup broth, vinegar, 3 tablespoons soy sauce, and pepper.
4. Pour noodles into a colander and drain. If desired, cut noodles into shorter lengths with scissors. Set a 14-inch wok or 12-inch frying pan with 2-inch-tall sides (see notes) over high heat. When hot, add oil and swirl to coat bottom. Crumble pork into pan and stir until lightly browned, 1 to 2 minutes.
5. Add onion, ginger, and garlic; stir often until onion begins to brown, 1 to 2 minutes.
6. Add spinach, noodles, and broth mixture.
7. Mix until noodles are tender to bite and hot, about 3 minutes. If more liquid is desired, stir in 2 to 4 more tablespoons broth.
8. Add bean sprouts and peanuts; mix and add more soy sauce to taste.
9. Pour into a wide serving bowl.