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Spicy Asian Pork Noodles

October 10th, 2011

I love Pinterest. Love. I used to have this HUGE list of bookmarks that were so hard to go through even when I used folders to organize. But with the thumbnail and ability to add a comment Pinterest has filled a void for me. So many new sites aren’t something I need – how many sites can provide networking for moms? Please, if you are going to start a web site, make sure it is a value add to someone other than you.

I pin a lot of things to reference later.  Recipes are a favorite. I’ve only cooked a couple because with Steve gone I don’t cook often. And I have to make sure I am either taking it somewhere or that I like it enough to eat it for 3 or 4 days because the girls don’t eat much of anything that I cook. I’ve made these spicy asian pork noodles twice in 6 weeks. They are super yummy – totally comfort food.  I was just going to link to the pin but I couldn’t find the main ingredient (a branded sauce) so I had to put it together myself. (Disclaimer: Nora made these and said “meh”.)   Also, I added veggies so the recipe is changed from my original pinned one.  (Quelle surprise!)If you don’t use Pinterest, click the photo to go to the original recipe.

Please forgive the photos. My battery was dead in my Canon so I had to use my point and shoot. It was late and the lighting was awful. Also? There is just no way to make this dish pretty. The first time I made it, it was a little prettier with the veggies but this time I didn’t have the fresh veggies (except mushrooms and green onions) on hand so there was no color.

Spicy Asian Pork Noodles

1 lb ground pork

1 bunches green onions, sliced; OR 1 small onion, diced

Assorted veggies (first time I used broccoli, carrots, and a red pepper; the second time I used a bunch of mushrooms)

Sauce (recipe below)

1 box linguine, cooked according to directions

3 Tablespoons peanut butter

Red pepper flakes or sriracha to taste


1/4 c brown sugar

1/2 c soy sauce, low sodium

2/3 c chicken broth

juice of  lemon

1 Tbl fish sauce (can be omitted but adds a little something)

2 tsp ginger

3 cloves garlic, pressed or minced

1 1/2 Tbl cornstarch (mixed with 1/4 cup cold chicken broth or water so no lumps)

Put it all together in a sauce pan, bring to a boil. Allow to cook for a few minutes to thicken.

Cook the pork  and onion until almost done. Add veggies. After pork is cooked through and veggies are done to your liking, add the sauce.

While the pasta is cooking, take a few tablespoons of the boiling water and mix with the peanut butter. You just want to loosen it up to allow it to be easily tossed with the noodles.  After draining the cooked linguine noodles, stir in the peanut butter to coat noodles. Add coated noodles to the pork mixture.

Toss it all together. Add red pepper flakes or sriracha to taste.

It doesn’t look like much but it is yummy. And the spicy part is totally up to how much of the red pepper flakes or sriracha you put in so it doesn’t have to be spicy.

This entry was posted on Monday, October 10th, 2011 at 9:28 am and is filed under food. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.

One Response to “Spicy Asian Pork Noodles”

  1. lib Says:

    Oh my yummers!
    Cann’t wait to make this week – might try tonight with spaghetti squash aka natures noodles..

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