Asian Noodles with Pork and Peanut Sauce
An interesting way to add flavor to a meal.
Serves: 2
Cook Time: 30 Minutes
Ingredients
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8 to 10 ounces (3/4-inch-thick) Smithfield Boneless Pork Chops, cut into 1/2-inch-wide strips
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4 ounces soba (thin buckwheat) noodles or whole wheat spaghetti, uncooked
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1/4 cup creamy peanut butter (not natural)
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2 tablespoons soy sauce
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1 teaspoon dark sesame oil
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1 teaspoon Chinese chile garlic paste (preferably Lan Chi) or Sriracha (Southeast Asian chile sauce)
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2 teaspoons vegetable oil
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1 medium zucchini, cut into julienne strips
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1 small red bell pepper, cut into thin strips (optional)
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2 tablespoons chopped cilantro
Steps
Cook noodles in boiling water until just tender according to package directions. Drain, reserving 1/4 cup cooking water. Keep noodles warm. Stir together cooking water, peanut butter, soy sauce, sesame oil, and chile garlic paste. Set aside. Heat oil in a large, nonstick skillet over medium-high heat. Add pork and saute until browned on all sides and no longer pink in center, about 4 to 5 minutes. Transfer to a plate, and set aside. Add zucchini and pepper, if using, to skillet; saute until just tender. Transfer to plate of pork. Return skillet to heat; pour in reserved peanut butter mixture. Add pork and vegetables; bring to a simmer over medium heat, stirring constantly. Serve over noodles; sprinkle with cilantro.
Recipe and photo by Smithfield.
