INGREDIENTS:
- ½ pound ground pork
- 2 cloves garlic finely chopped
- 2 teaspoons finely grated peeled ginger
- 1 teaspoon Sichuan peppercorns, crushed
- ¾ teaspoon crushed red pepper flakes
- ½ teaspoon cumin seeds, coarsely chopped
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium chicken broth
- 1 bunch mustard greens, torn (about 4 cups)
- 4 scallions, thinly sliced
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon fish sauce (such as nam pla or nuoc nam)
- 8 oz. wide rice noodles
- sriracha for serving (optional)
INSTRUCTIONS:
- Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl.
- Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.
- Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.
- Meanwhile, cook noodles according to package directions; drain.
- Divide noodles among bowls and ladle soup over, top with sriracha if desired.
Source: Erin's Food Files
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