Monday, March 21, 2011
Noodles with Ground Pork and Vegetables
Here is something I cooked before this happened:
Naturally, right before we had the kitchen torn out, I got my Spring issue of Fine Cooking. And also naturally, it was stuffed full of things I wanted to try. This was one I managed to squeeze in there. It's a great, quick, weeknight supper.
Shred 2 medium carrots and 2 zucchini or yellow squash. I used my new mandoline (also known as a finger guillotine) to shred the carrots and the zucchini. Cool!
I couldn't take a picture of the carrots. I was busy bandaging my thumb. Don't think about it too long. Yes, it hurt.
Mix half a cup of peanut butter (it calls for crunchy, which I obviously didn't have) with 1/4 cup seasoned rice vinegar, 1 1/2 Tbs. fish sauce (which smells like it should just taste awful, but isn't), a teaspoon of sesame oil, and 3 Tbs of warm water together in a bowl and set that aside.
Boil a half pound of pad thai noodles in salted water until they're done. Drain them and rinse them in cold water, then leave them draining in the sink.
Heat 2 teaspoons of sesame oil in large skillet over medium-high heat. Add 3/4 lb of ground pork a generous pinch of salt and brown it for about 5 - 6 minutes.
Now it's time to mix all the stuff together. The recipe calls for 1 or 2 jalepenos, but I used Sriracha hot sauce instead. Man, I love that stuff.
Anyway, toss the pork, the noodles, the vegetables, and a generous handful of chopped mint together with the peanut sauce and serve with a few lime wedges and a drizzle of Sriracha.
I'm not doing a .pdf of the recipe since it's not mine, and since I gave you the link above for it on Fine Cooking. Enjoy!