Peanut Rice Noodles with Pork and Collard Greens
['Kosher salt', '12 oz. regular-width rice stick noodles', '1/4 cup smooth natural peanut butter', '1/4 cup soy sauce', '2 Tbsp. unseasoned rice vinegar', '1 Tbsp. sugar', '2 tsp. crushed red pepper flakes', '1 Tbsp. vegetable oil', '1 lb. ground pork', '1 (1 1/2") piece ginger, peeled, cut into matchsticks', '4 garlic cloves, thinly sliced', '1 bunch collard greens', 'ribs and stems removed', 'leaves thinly sliced']
Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
Meanwhile, whisk peanut butter, soy sauce, vinegar, sugar, red pepper flakes, and 1 cup water in a medium bowl. (Sauce will look a little broken and lumpy.)
Heat oil in a large skillet over medium. Cook pork, breaking up with 2 forks, until nearly cooked through, about 5 minutes. Add ginger and garlic; cook, stirring, until softened, about 3 minutes. Add collard greens and cook, stirring occasionally, just until wilted, about 2 minutes. Add sauce and noodles and bring to a simmer; cook, tossing occasionally, until sauce is reduced by half and coats noodles, about 3 minutes. Season with salt.
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