| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 12 ounces Chinese chow mein noodles or spaghetti
- 1/3 cup creamy peanut butter
- 2 tablespoons rice wine vinegar
- 1/4 cup soy sauce
- 3 tablespoons toasted sesame oil
- 2 carrots, shredded (about 3/4 cup)
- 1 jalapeno pepper, finely chopped (remove seeds for less heat)
- 1 bunch scallions, chopped (white and green parts separated)
- 1 bunch scallions, chopped (white and green parts separated)
- 1 2-inch piece ginger, peeled and minced
- 4 cloves garlic, minced
- 12 ounces ground pork
- 1/4 cup chopped fresh cilantro
Instructions
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.
- Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.
- Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro.
Nutrition Facts
| Calories | 780 calorie |
| Total Fat | 40 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 60 milligrams |
| Sodium | 690 milligrams |
| Carbohydrates | 73 grams |
| Dietary Fiber | 5 grams |
| Protein | 32 grams |
Reviews
I add finely chopped bell peppers, red, orange, or yellow for an extra healthy dish, use finely chopped onions because I never have scallions on hand, and I leave out the cilantro because, yuck. The carrots are finely grated and I microplane lots of ginger. I don’t have the issue with the sauce being too thick because I add 2 tablespoons of water while I’m mixing the peanut butter mixture. I also use either Fideo (short cut spaghetti) or pot-sized spaghetti rather than the long, it’s easier to serve and keep the mixture with the pasta. This is my adult son’s favorite dish. It’s quick, healthy, and very tasty! To those that didn’t like how it turned out, experiment until you get it to your satisfaction. (I use recipes as a guide rather than a mandate.). It took me a couple of tries before we were satisfied.
Delicious! I did everything exactly how it called for and it turned out great! I would recommend grating fresh carrots, it adds more moisture and fixes the thick sauce issues people had.
I almost called Pizza Hut…
I had such high hopes for this. It’s waaaay too much peanut butter. Everything congealed into this thick mess reminiscent of dog vomit. Luckily Burger King was nearby!
My toddler and I just love them. It’s a fresh-tasting meal. Sooo good.
Not good. The texture of the sauce, probably owing to 1/3 cup of peanut butter, was greasy and thick, not smooth, and dry, despite adding extra pasta water. The peanut butter also muted the other flavors. A lot of effort and good ingredients for such a poor result.
This recipe was absolutely delicious! I used ground chicken instead of pork, and added 1 TBS of fish sauce to the peanut butter mixture and my family devoured it. This recipe is definitely moving into our weeknight meal rotation.
Great recipe – my husband said he really liked it! Would make it again.
Absolutely horrible. Way too much peanut butter which made it very thick. My family took one bite and we threw it in the trash 🙁
This is a delicious recipe. Left the jalapeño out on a portion for my picky eater, but I don’t think she would have noticed it if she hadn’t helped prepare. So good! I ate the leftovers cold for lunch the next day and it was still delicious cold.