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.
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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?