This bowl of noodle bliss is inspired by a recipe at Fine Cooking but we made it finer with several additions. As you know, JBug's Kitchen isn't into the ordinary very often. Quite frankly, we both felt this effort was more along the lines of extraordinary and a perfect week night meal that takes mere minutes to put together.
As you can see, instead of using pad thai rice noodles I used Annie Chung's chow mein noodles, cooking them to a slight al dente texture. As an aside, watch out for these little beauties when they're on the stove because sure as shootin' they'll boil over as soon as you turn your back. Uh huh mine did! If you'd rather, just substitute spaghetti. It'll taste about the same but the texture will be slightly different.
Fine Cooking's recipe called for only salt in the pork so I added minced fresh ginger and lots of garlic to the mix, as well as honey and a touch of sriracha to the crunchy peanut sauce. Our veggies included grated carrots and zucchini strips, as well as sliced mini peppers for their assorted colors and crisp flavor and fresh basil to go with the mint because we really love the combination. Of course one can't forget the monster jalapeno in the mix - oh and lots of fresh lime too.
This one's a keeper - I mean, an honest to goodness make it again and to heck with the moderation plan kinda' keeper. Just so you know, I cut back on the amount of noodles to save a few calories, but no matter how you cut it, this one will never be totally calorically responsible. Just sayin'.
Spicy Peanut Noodles with Ground Pork and Veggies (from JBug’s Kitchen inspired by Fine Cooking)
8 ounces Annie Chun chow mein noodles
1 tablespoon vegetable oil
1/4 cup minced fresh ginger
4 cloves garlic, finely chopped
3/4 pound ground pork
1/2 teaspoon salt
1/2 cup crunchy peanut butter
1/3 cup hot water
1/4 cup rice wine vinegar
1 tablespoon sesame oil
1 tablespoon honey
1-1/2 tablespoons fish sauce
1/2 teaspoon Sriracha or more to taste
1 cup sliced assorted sweet mini peppers
1 cup julienned zucchini
1 cup grated carrots
1 large jalapeno, stemmed and finely chopped
2/3 cup coarsely chopped fresh mint
1/2 cup chopped fresh basil
Fresh lime wedges
Cook noodles according to package directions and rinse well under cold water. Drain and set aside.
Heat oil in a sauté pan over medium heat and add ginger and garlic. Cook for 1 minute stirring constantly, and then add ground pork and salt. Sauté crumbling meat with a fork until cooked through and no longer pink.
Whisk together peanut butter, water, vinegar, sesame oil, honey, fish sauce and sriracha. Mix sauce into cooked noodles along with ground pork, reserving some of the pork to use as a garnish. Arrange noodles in a serving bowl, surrounded by vegetables. Garnish with mint, basil, jalapeno and reserved ground pork. Pass the lime wedges. Serve warm or at room temperature.
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Three year's ago - Easy Beef and Bean Enchiladas