In case you don’t know yet, I ❤️ Asian food. I’ve been craving spicy noodles and since I knew we’d have pork leftovers, an Asian dish worked it’s way into our weekly plan this week.
I credit this meal to Blue Apron. Back in 2017, David and I did Blue Apron for about 1 year. Blue Apron delivered many delicious meals to our door stop and they introduced us to many amazing ingredients.
One of the reasons we stopped Blue Apron was because most meals took about 45 minutes to create and while delicious, it became too much during the work week. I canceled my subscription and began prepping my proteins on the weekend because of the experience I had with long prep meals. Now that I think about it, I probably have Blue Apron to thank for some of my inspiration and delicious dishes. Thank you Blue Apron for inspiring me in the kitchen and follows, you can find many of their delicious meals on Instagram account, Jackie the Foodie.
For this recipe, I will be using pork that’s been cooked previously and I will just give it a quick warm up and this will save me some cook time. *If you’re using fresh/raw pork, I would suggest cooking the pork in coconut oil. Once the pork has been cooked, remove from the heat and cook your vegetables in the pork fond (i.e. the brown bits that were left in the pan from cooking the pork). Cooking your vegetables in the fond will help with flavor development.
I will caution you, these noodles have heat, but that’s what I was going with, spicy pork noodles 😉. If you want less heat, I would scale back the chili garlic sauce and sriracha.
Spicy Peanut Pork Noodles
This recipe will make 2 dinner plates and 2 lunch plates.
Prep Time – 20 minutes
Cook Time – 15 minutes
- 1 handful of rice noodles, you can also use vermicelli, ramen or angel hair
- 1TBS coconut oil
- 1 carrot, julienne
- 2 bunches of bok choy, sliced thinly and separate the root end (bottoms) from the leaves (tops)
- 1 red pepper, sliced thinly
- 4 green onions, sliced and separate your whites (bottoms) from the greens (tops)
- 1 cup cooked pork
- 2 cloves of garlic, smashed and chopped finely
- 1/2 inch ginger, outer layer removed and chopped finely
- 2TBS chili garlic sauce
- 1TBS soy sauce
- 1TBS sriracha sauce
- 2TBS peanut butter
- 2TBS rice wine vinegar
- 1 lime, cut in half. Keep one half whole and the second half cut into wedges.
- 1 small bunch of cilantro, cleaned and leaves removed
- Salt and pepper for seasoning
1, Begin by boiling your noodles as suggested on the package. Once your noodles are done, strain, rinse with cold water to stop the cooking and set aside. *If you’re pork needs cooking, heat your coconut oil in a saute pan or wok. Once warm, add your pork. When the pork is finished, remove from the heat and place onto a heat resistant dish or bowl.
2, Prepare your vegetables.
3. Prepare your marinade – in a small bowl combine the chopped garlic, ginger, chili garlic sauce, soy sauce, sriracha, peanut butter, rice wine vinegar and the juice from 1/2 a lime and whisk together. Set the marinade aside.
4. Warm your coconut oil in a saute pan or wok. Add your prepared vegetables, the root ends from your bok choy, the whites from the green onions and the cooked pork to the heated oil. On high-ish heat, warm your vegetables and the pork, stirring from time to time for ~7 minutes. You just want a light saute on your vegetables.
5. Add your marinade, noodles and the leaves from your bok choy to the vegetables and pork and cook together for 5-7 minutes. *If you cooked your pork from fresh and set aside, add at this point.
6. Taste a vegetable and season with salt and pepper, as needed. If you’d like additional heat, add more chili garlic sauce or sriracha. More acid, lime or rice wine vinegar.
7. Plate your noodles in a bowl and garnish with cilantro and the tops of the green onions. Serve with a lime wedge for extra acid and enjoy!
PS I apologize for sending this post out early in the week before I had it ready, WordPress user error 😉