• 1 lb ground pork
• 1 bunch scallions, thinly sliced, white and green separated
• 1 lb rice vermicelli
• ½ onion, finely chopped
• 3 cups packed spinach, stems removed, leaves torn (can use frozen, just defrost and squeeze out liquid from 1 pkg)
• juice of 1 lemon
• canola oil
• kosher salt
• freshly ground black pepper

1. First, rehydrate rice noodles by pouring hot water over them and letting them soak until fully softened. Drain noodles in a mesh strainer
2. Heat a wok or large saute pan over high heat, add canola oil and swirl to coat pan
3. When oil shimmers, add pork, season with salt and pepper, and stir-fry until cooked through
4. Add scallion whites and onions and season with kosher salt. Saute until onions are softened and translucent, about 3 minutes.  Add spinach and stir-fry until wilted and heated through
5. Add strained rice noodles and toss thoroughly to heat through. Pour lemon juice over noodles and toss to coat. Check flavor and add salt and pepper if necessary

Copyright 2009 Ming Tsai