This super easy 20-min meal is perfect for a busy weeknight. The creamy Chinese pork with spicy peanut butter noodles is delicious with rice noodles or regular pasta. Whatever you have on hand!
PREP TIME 2 minutesminutes
COOK TIME 18 minutesminutes
TOTAL TIME 20 minutesminutes
YIELD 6servings
Ingredients
1cuplow-sodium chicken broth
1/4cuphoisin sauce
1/4soy sauce
1tbspcanola oil
1lbground pork
Heavy sprinkle of red pepper flakes
3/4cupminced green onionsboth white & green parts (about 3-4 onion stalks)
1tbspminced garlic
1/2tspground ginger
2tbspcreamy peanut butter
1(14 oz) package of rice noodlesor 1 (16oz) package of linguine pasta
Instructions
Set a large pot of water to boil for the pasta. Cook the noodles according to the package directions and drain. While you're waiting for the water to boil, start assembling the pork and sauce.
Assemble the sauce: Use a fork to whisk together the chicken broth, hoisin sauce, and soy sauce together in a glass measuring cup. Set near the stovetop.
Brown the pork: Heat 1 tbsp canola oil in a large sauté pan over medium heat. Brown the pork until no longer pink, breaking it up with the back of a spoon as you go. Add the red pepper flakes, half of the green onions, garlic, and ginger. Stir to combine. Heat until fragrant.
Pour in the pre-whisked sauce and add the two tablespoons of peanut butter. Stir to combine. Heat until sauce bubbles and thickens and then reduce heat to low and keep warm while the pasta finishes cooking.
Add the drained noodles to the sauté pan and toss together with a pair of tongs so that they are all coated with sauce.
Garnish with remaining green onions and serve.
Recipe Notes
Serving Note: Any leftovers tend to get dry in the fridge overnight. I always store the remaining food with just a splash of chicken broth or soy sauce (or both!) so that when reheated the liquid helps rejuvenate the moisture of the noodles. Just heat and re-toss!