Sesame Noodles With Pork And Snow Peas Recipe
Ingredients
| 8 ounces thin whole wheat or regular spaghetti | ||
| 1 pound boned pork blade chops or pork sirloin cutlets, cut 1/4 inch thick, or 1 pound skinned and boned chicken breasts | ||
| 2 large carrots, peeled and coarsely shredded | ||
| 1 cup frozen snow peas or sugar snap peas, unthawed | ||
| 2 tablespoons Oriental sesame or vegetable oil | ||
| Water | 1/4 Cup (16 tbs) | |
| 1/4 cup cream-style peanut butter | ||
| 3 tablespoons reduced-sodium soy sauce | ||
| 3 tablepoons white vinegar | ||
| Honey | 1 Tablespoon | |
| Ground ginger | 3/4 Teaspoon | |
| Garlic | 1/2 Clove (5gm) | |
Directions
Cook the spaghetti according to package directions in a large kettle of boiling water and let the pork simmer along with it both will be done at the same time.
Add the carrots and snow peas to the kettle for the final 2 minutes of cooking.
Skim the froth from the spaghet-cooking water, then, using a slotted spoon, transfer the pork to paper toweling to drain.
Drain the spaghetti, carrots, and peas well, and place in a large serving bowl.
Add the oil and toss.
Cut the pork into thin strips, add to the bowl, and toss well.
Cover and refrigerate for 1 to 2 hours.
Whirl the water, peanut butter, soy sauce, vinegar, honey, ginger, and garlic in a food processor or an electric blender at high speed until smooth about 1 minute.
Transfer to a small bowl, cover, and refrigerate.
When ready to serve, add the peanut sauce to the pork and spaghetti and toss well.
Add the carrots and snow peas to the kettle for the final 2 minutes of cooking.
Skim the froth from the spaghet-cooking water, then, using a slotted spoon, transfer the pork to paper toweling to drain.
Drain the spaghetti, carrots, and peas well, and place in a large serving bowl.
Add the oil and toss.
Cut the pork into thin strips, add to the bowl, and toss well.
Cover and refrigerate for 1 to 2 hours.
Whirl the water, peanut butter, soy sauce, vinegar, honey, ginger, and garlic in a food processor or an electric blender at high speed until smooth about 1 minute.
Transfer to a small bowl, cover, and refrigerate.
When ready to serve, add the peanut sauce to the pork and spaghetti and toss well.
Chef
