Spicy Peanut Pork Wrice Noodles Recipes

PEANUT NOODLES WITH PORK

Steps:

• Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.
• Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.
• Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro.

RICE NOODLES WITH SPICY PORK AND HERBS

Steps:

• Bring a large pot of water to boil, and cook noodles according to instructions. Drain noodles while running under cold water, until they are cool to the touch. Set aside. Mix dressing by whisking rice vinegar, soy sauce, black vinegar, chile oil and sugar until sugar dissolves. Set aside.
• Cook the pork topping: Heat oil in saucepan over medium heat, and add ground pork and salt. Pan-fry, breaking meat into small pieces with a wooden spoon, until no pink parts and no liquid remain in the pan, about 5 minutes. Add garlic, ginger and scallion whites, and stir occasionally until the raw smell has disappeared and the meat is starting to brown in places, about 5 minutes. Add the vegetables, if using, along with a tablespoon of water, and cook for 2 or 3 minutes more, or until mixture is darkened and thick. Set aside.
• When you're ready to serve, divide cool, drained noodles into four individual bowls, and top each with a tablespoon of vinegar dressing followed by a pile of ground pork, herbs, peanuts and radishes, to taste. Serve with any remaining garnish, and additional chile oil and chile-oil solids, on the side.

SPICY PEANUT PORK W/RICE NOODLES

Steps:

• Place rice noodles into a large bowl and pour boiling water over to cover. Let stand for 10 minutes or until softened.
• Cut tenderloin in half lengthwise, then slice thinly. Season with salt and pepper.
• Heat oil in a large non-stick skillet over medium-high heat and saute pork until browned, about 4 minutes. Remove to plate. Add green onions and red peppers and saute for about 4 minutes until crisp-tender. Add to plate with pork tenderloin.
• Whisk together water, peanut butter, vinegar, soy sauce, garlic and chili paste and pour into skillet, bring to a boil. Return pork and vegetables to skillet.
• Drain noodles and add to skillet. Cook for about 3 minutes or until coated well.
• Sprinkle with peanuts before serving.

SPICY PEANUT NOODLES

Steps:

• Cook the noodles according to the package instructions.
• Meanwhile, combine the peanut butter, chili crisp, sesame oil, soy sauce, rice vinegar, sugar and ginger in a large bowl and whisk to combine. (The sauce might look curdled, but keep whisking until smooth.)
• Drain the noodles, add them to the bowl with the sauce and toss until the noodles are nicely coated. Garnish with chopped scallions and peanuts. Add additional chili crisp if you prefer more spice.

SPICY PEANUT PORK NOODLES (GLUTEN FREE)

Steps:

• Fill a large pot with water and bring to a boil (this will be for the noodles in a bit). While the water comes to a boil, make the peanut sauce.
• In a mini food processor, combine all of the ingredients and blend until smooth (the sauce will taste quite strong at this point, but it will mellow considerably when tossed with the broth and noodles). Do Ahead: The sauce can be refrigerated for up to 2 days.
• Cook the noodles in the boiling water according to the package directions. Drain and rinse in cold water.
• Heat the oil in a 12-inch pan over high heat until it's shimmering. Add the pork, and season with salt and pepper. Break up the meat with a wooden spoon, then let it cook without stirring until it's brown and crispy on the bottom in several places, about 3-5 minutes. Scooch the meat to one side of the pan (it's okay if it's not fully cooked at this point), tilt the pan, and spoon off the fat (discard the fat).
• Add the garlic (if using), and cook, stirring, 30 seconds. Add the spinach and cook, tossing with tongs, until wilted.
• Reduce the heat to medium-low. Stir in the chicken broth and peanut sauce. Add the cooked noodles. Cook, stirring (tongs are helpful here), until the sauce is bubbling and has evenly coated the noodles (it will only take a minute or two). If the pan looks dry, add more broth as needed (this will depend on the brand of rice noodles you use). Stir in the scallions, and season with salt and pepper.
• Swirl the pork noodles into serving bowls and garnish with more scallions and chopped peanuts. Serve with Sambal Oelek or sriracha for drizzling.

SPICY PORK 'N' PEANUTS

Steps:

• Place pork in a bowl, drizzle with 2 tablespoons soy sauce; set aside. In another bowl, combine sugar and cornstarch. Stir in the broth, lemon juice, red pepper flakes and remaining soy sauce until blended; set aside. , In a nonstick skillet or wok, stir-fry pork, onion and garlic in oil for 4 minutes. Add peppers; stir-fry for 4-5 minutes. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in peanuts. Serve over rice.

SPICY PEANUT NOODLES

Steps:

• Whisk together soy sauce, water, peanut butter, pepper paste, cider vinegar, and brown sugar until smooth.
• Heat peanut oil in a large wok over medium-high heat. Add garlic and ginger and let cook until fragrant, about one minute. Add pork** and stir-fry until browned and cooked through. Stir in cabbage and bean sprouts.
• When the cabbage and bean sprouts are soft, add noodles and sauce to the wok and toss to coat.
• Garnish with cilantro and chopped peanuts.
• **To get the 'restaurant style' thin pork slices, partially thaw frozen pork loin in refrigerator or under cool, running water. Hold a sharp knife almost parallel to the cutting board and slice along the edge of the loin (The pieces will gradually get bigger the further in you cut). Make the slices as thin as you can because they will thicken as they cook.