Szechuan Noodles With Pork |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Cost per serving $1.32. I found this recipe in Woman's Day magazine. I have not tried this recipe, but I'm posting this for safe keeping. I plan to use All Natural creamy peanut butter. Ingredients:
12 ounces linguine |
1 cup chicken broth or 1 cup water |
2 tablespoons light soy sauce |
12 ounces ground pork |
1/4 teaspoon red pepper flakes |
6 scallions, cut in 1 1/2-inch pieces |
1 large carrot, shredded |
1 tablespoon minced garlic |
1 tablespoon minced ginger |
3 tablespoons creamy peanut butter |
chopped cilantro (to garnish) |
Directions:
1. Bring a large pot of water to boil. Cook linguine as package directs. Stir together broth and soy sauce in a measuring cup.
2. Heat a large skillet over medium-high heat. Add ground pork and red pepper flakes. Cook 5 minutes, breaking up, until browned and no longer pink. Add scallions, carrot, garlic and ginger; cook 3 minutes.
3. Stir broth mixture and peanut butter into pork. Cook until peanut butter is melted and blended.
4. Reserve 1 cup pasta water. Drain linguine, add to skillet and toss to evenly coat with sauce. (Stir in some pasta water if needed to keep mixture creamy). Sprinkle with cilantro.
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