One of the items in our swag bags at Blogher Food ’11 was a copy of Fine Cooking magazine. As I was flipping through the pages on the boring plane ride home I stumbled across this recipe for peanut noodles with pork and veggies. I was sold. I happen to love the addition of peanut butter in Asian-inspired noodle dishes. To me, it’s an easy way to throw in some extra vegetables without anyone noticing because the flavors are so bold.
Taste: Spicy, nutty, tangy, and fresh.
Texture: The sauce is creamy and meaty.
Ease: Super duper easy.
Appearance: How could you not want to grab a fork and take a bite?
Pros: Fresh, healthy, leftovers are perfect for lunch.
Would I make this again? Yes! Next time I might try Thai Basil instead of the mint.
Spicy Peanut Noodles with Pork & Shredded Vegetables
From Fine Cooking
- Kosher salt
- 1/2 pound dried 1/4-inch-wide rice noodles (pad thai noodles)
- 1 tablespoon Asian sesame oil
- 1 pound lean ground pork
- 1/2 cup crunchy peanut butter, preferably natural
- 1/4 cup seasoned rice vinegar
- 1 1/2 tablespoons fish sauce
- 1 or 2 jalapeños, stemmed and finely chopped (seeded, if desired)
- 2 medium carrots (about 6 oz.), grated
- 2 large yellow squash or zucchini (about 1 lb.), grated
- 2/3 cup coarsely chopped fresh mint
- Lime wedges, for serving
Bring a large pot of salted water to a boil. Add the rice noodles and cook, stirring often, until just tender, about 5 minutes. Drain and rinse under cold running water; leave to drain in a colander.
Meanwhile, heat 2 tsp. of the oil in a large skillet over medium-high heat. Add the pork and ½ tsp. salt and cook, stirring to break up the meat, until just cooked through, 4 to 8 minutes; set aside.
In a large bowl, whisk the peanut butter, vinegar, fish sauce, the remaining 1 tsp. oil, and 3 Tbs. warm water until smooth. Add the drained noodles, pork, jalapeños, carrots, squash, and all but 2 Tbs. of the mint and toss gently. Garnish with the remaining mint, and serve at room temperature with the lime wedges on the side.
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