Friday, February 13, 2015

Peanutty Pork Noodle Bowl

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
Serves 4-6

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.

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