Thai noodles with chicken

Ingredients:

• 1 tbsp dark peanut butter
• 2 tbsp finely chopped fresh ginger root
• 1 large red onion, finely diced
• 450 g of minced chicken
• 2 tsp ground turmeric
• 2 tsp garlic chili sauce (such as sambal oelek)
• 4 cups lightly salted chicken broth
• Half a bunch of mustard greens, leaves torn
• 170 g rice noodles
• 1/4 cup finely chopped pickled ginger
• Chopped salted peanuts and fresh cilantro, for serving

Preparation:

1. In a large saucepan or Dutch oven, heat the peanut oil over medium-high heat. Add fresh ginger and three-quarters of the red onion and cook, stirring occasionally, until the onion softens, 5 minutes. Add the ground chicken, turmeric, chili sauce, and 1 teaspoon of salt; cook, breaking up any clumps, until tender, about 5 minutes.
2. Add 1 cup water, chicken broth, and mustard greens (the pot will be crowded, but the greens will wilt quickly). Bring to a boil, then reduce heat and simmer until the broth thickens slightly and the greens are tender, about 5 minutes. Season with salt to taste.
3. Meanwhile, bring a large saucepan of water to a boil. Remove from heat and add the rice noodles, stirring to prevent sticking. Cook until the noodles are tender, 2-4 minutes. Drain, rinse the noodles under cold water, and shake off excess water. Use kitchen scissors to trim the noodles to make them shorter.
4. Divide the pickled ginger, noodles, and chicken broth among deep bowls. Sprinkle with peanuts, cilantro, and red onion, and season with salt to taste.