Friday, September 4, 2009

Spicy Peanut Noodles w/ Pork

Well, the planned remix of Indonesian Fried Rice as Pork Fried Rice morphed into a pretty darn impressive repurposing of my leftovers from Porkchops w/ Pineapple.  I got the general idea for this from an Indonesian Hot Rice salad recipe in a vegetarian cookbook.  Then I rummaged around in the fridge and started throwing flavor combos together.

Spicy Peanut Noodles w/ Pork (serves 2-3)
1 porkchop ~ 8 oz cooked pork, sliced thinly
4 green onions, sliced (both white & green parts)
1/2 lg red bell pepper sliced thin and then cut into 2-3" pieces
1/2 c chopped fresh pineapple
2 small carorts, finely grated
1 c cooked noodles (I was using leftover capellini)
Spicy Peanut Sauce
1/4 c chopped cilantro
1-2 T oil

Spicy Peanut Sauce
3-4 T peanut butter
1 T lime juice
1/3 c sherry
2 T Worcestershire (or soy sauce)
2-3 T Sriracha or other chili sauce (less if you prefer less spicy)
  1. Heat oil in a wok or large heavy skillet on high heat.  Add in green onion, bell peppers, and carrots.  Cook for a few minutes. 
  2. Add in the pork to heat through. 
  3. Stir in Spicy Peanut Sauce and stir to melt the peanut butter and coat the meat and veggies.
  4. Add in the pineapple and noodles.  Use tongs to toss the pasta with the sauce.  Add an extra splash or two of liquid (your choice) if your sauce seems too thick.
  5. Once everything is hot.  Remove from heat and sprinkle with cilantro.
Next time I'll take the time to add some fresh garlic and ginger in at the beginning. 

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