Ingredients:
- 8 oz dried rice noodles
- 1/4 cup fish sauce
- 3 tablespoons rice wine vinegar
- 3 tablespoons sugar
- 1 tablespoon light brown sugar
- 1/2 teaspoon crushed red pepper
- 3 tablespoons vegetable oil
- 3 cloves garlic , minced
- 1 lb ground beef , pork, or chicken (or a combination)
- 1 cups chopped green onions (1 bunch), white and green parts separate (the exact amount of each is not important)
- 1 red bell pepper, seeded and sliced
- 2 cups chopped kale
- 1/3 cup chopped fresh cilantro leaves
- 1 tablespoon lime juice
- 1 whole lime cut into wedges for garnish
- Sriracha for serving (optional)
- Chopped peanuts for serving (optional)
Directions:
1. Bring a large pot of water to a boil. Add noodles to boiling water and remove from heat. Soak for 8 minutes, drain and rinse with cold water. Or follow package directions.
2. Using a small bowl, combine the fish sauce, vinegar, crushed red pepper, and sugars; stir until the sugars dissolve and all is well blended. Set aside.
3. Heat the oil over medium-high heat in a large skillet or wok. Add in the meat and cook until just cooked through, about 4 minutes. Add garlic, pepper, green onion, kale and fish sauce mixture. Cook for 3-4 minutes.
4. Toss in the cooked noodles and cook for 30 seconds to incorporate. Sprinkle with the cilantro and lime juice; serve immediately with lime wedges, peanuts, and Sriracha on the side.
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