I just love, love, love Asian inspired food. And I especially love peanut sauce. In this recipe, you'll get that great peanutty flavor married with pasta, pork and veggies . . .and there is a nice kick too. Bonus is that you don't need any obscure ingredients on hand to make this dish. Yum.
Peanutty Pork Noodle Bowl
1.5 LBS Boneless Chops
8 oz Think Spaghetti or Angel Hair Pasta
1/4 Teaspoon Crushed Red Pepper Flakes
1 Tablespoon Vegetable Oil
6 Green Onions, cut into 1/2 inch pieces
1 Cup Carrot, Shredded
1 Cup Sugar Snap Peas
3 Teaspoons Chopped Garlic
2 Teaspoons Ginger (powdered)
1 and 1/2 Cups Low-Sodium Chicken Broth
1/4 Cup Low-Sodium Soy Sauce
3 Tablespoons Peanut Butter
Step 1: Cook the pasta according to package directions. Reserve 1 cup of the cooking liquid for later in the recipe. Drain the pasta and set aside.
Step 2: Prep your pork by patting it dry and then slicing it into thin strips, about an inch long. In a large fry pan, heat the oil and add the pork and crushed red pepper.
Step 3: Once the pork is browned (approx 5-10 minutes), add the green onion, carrots, sugar snap peas, ginger and garlic. Cook for about 3 minutes, stirring, until the vegetables are heated.
Step 4: To the pork pan, add the chicken broth, soy sauce and peanut butter. Continue to cook and stir until all the peanut butter is melted and incorporated.
Step 5: Toss with the pasta. If it seems dry, add some of the reserved cooking liquid.