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Spicy Peanut Butter Noodles
Servings: 6 servings
Ingredients
- 2 packages Top Ramen Noodles
- 2 tablespoon canola oil
- 2 cloves garlic minced
- 3 tablespoon grated fresh ginger
- ½ teaspoon red pepper flakes
- 1 lb pork tenderloin cut into thin strips
- 1 cup finely julienned carrots
- 1 cup frozen sugar snap peas
- ¼ cup natural peanut butter chunky, if possible
- 2 tablespoon soy sauce
- 2 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- ½ cup hot water
- 1 14 oz. can fancy mixed Chinese vegetables
- ½ cup chopped green onions
Garnish
- Chopped green onions
- Chopped roasted peanuts
Instructions
- Cook noodles in water for 3 minutes. Drain and set aside.
- In a wok or large heavy-bottomed skillet, heat 1 tablespoon canola oil over medium-high heat. Add garlic, ginger and hot pepper, and stir fry for 1-2 minutes or until fragrant.
- Add pork strips. Continue stir frying for 4 minutes, until the pork is browned on all sides. Use a slotted spoon to transfer to a small bowl.
- Add the remaining tbsp oil to the pan, then add carrots and snow peas. Stir fry for 2-3 minutes, until vegetables are tender-crisp. Transfer to the same bowl as the pork.
- Add peanut butter, soy sauce, sesame oil, rice wine vinegar and water to the pan, and cook for a minute or two until the peanut butter melts into a smooth sauce (if the sauce looks too thick or sticky, add a tablespoon or two of water at a time until it loosens up to the desired consistency).
- Add Chinese vegetables, cooked noodles, and cook for 1-2 minutes to warm through.
- Remove from heat. Stir in the reserved pork and vegetables along with chopped green onions, and toss until evenly coated with sauce. Serve hot with a sprinkling of green onions and roasted peanuts.