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.
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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.
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.
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.
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.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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