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Recipe

Spicy Peanut Noodles with Ground Pork and Shredded Vegetables

Scott Phillips

Servings: 4

Grated carrots, squash, and chopped mint balance the spicy heat of the jalapeños. For a milder dish, use only 1 chile and remove its seeds and ribs—they’re hotter than the flesh itself.

Ingredients

  • Kosher salt
  • 1/2 lb. dried 1/4-inch-wide rice noodles (pad thai noodles)
  • 1 Tbs. Asian sesame oil
  • 3/4 lb. lean ground pork
  • 1/2 cup crunchy peanut butter, preferably natural
  • 1/4 cup seasoned rice vinegar
  • 1-1/2 Tbs. fish sauce
  • 1 or 2 jalapeños, stemmed and finely chopped (seeded, if desired)
  • 2 medium carrots (about 6 oz.), grated
  • 2 large yellow squash or zucchini (about 1 lb.), grated
  • 2/3 cup coarsely chopped fresh mint
  • Lime wedges, for serving

Nutritional Information

      Calories (kcal) : 620
      Fat Calories (kcal): 260
      Fat (g): 29
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 50
      Sodium (mg): 1000
      Carbohydrates (g): 65
      Fiber (g): 5
      Protein (g): 26

Preparation

  • Bring a large pot of salted water to a boil. Add the rice noodles and cook, stirring often, until just tender, about 5 minutes. Drain and rinse under cold running water; leave to drain in a colander.

    Meanwhile, heat 2 tsp. of the oil in a large skillet over medium-high heat. Add the pork and ½ tsp. salt and cook, stirring to break up the meat, until just cooked through, 4 to 8 minutes; set aside.

    In a large bowl, whisk the peanut butter, vinegar, fish sauce, the remaining 1 tsp. oil, and 3 Tbs. warm water until smooth. Add the drained noodles, pork, jalapeños, carrots, squash, and all but 2 Tbs. of the mint and toss gently. Garnish with the remaining mint, and serve at room temperature with the lime wedges on the side.

Reviews

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Reviews

  • LArcher | 01/29/2014

    My daughter really loved this recipe. I used chunky soynut butter because of peanut allergies and I used shredded carrots and shredded cabbage. I also used chopped poblano pepper instead of jalapeno, just because I had some frozen and chopped in my freezor. Would definitely make again but would add the jalapeno.

  • lewmc | 01/13/2013

    We very much enjoyed the dish, although I made a decision to spice it up after reading other reviews. I grated fresh garlic and ginger into the cooking pork. I added orange bell pepper and scallions, but I took 1/2 of all vegetables and sauteed them slightly and tossed them into the sauce, warm noodles and raw vegetables. I used lots of mint and the green parts of the scallions on top with Sriracha to taste. We enjoyed it a lot. I would recommend cooking noodles later in cooking cycle, rinsing in warm water and tossing warm...much better.

  • auldwifie | 11/22/2012

    made this for the first time, and agree with other reviewers, it is a bit bland, and gummy. I even *doctored* it a little, based on the other reviews. There is potential, but haven't quite figure out which ingredients to add for a more zippy flavor. I added shallot, garlic, soy sauce. Because I wanted more veggies, also added steamed green beans, red bell pepper to the mix. Used soba noodles as couldn't find rice noodles at my local grocery store. I cooked those a shorter time, so they wouldn't go gooey and then ran hot water over them just before serving.I might give it a go again, just to see if can improve on it.

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