Sunday, January 24, 2010

Sichuan Pork Noodles

Here's a winning weeknight recipe for you, from America's Test Kitchen 30-Minute Suppers. Ground pork is cooked in a slightly spicy sauce and tossed with noodles (we used linguine since we couldn't find the Asian noodles called for in the recipe). The sauce has ginger and chili-garlic sauce for a little bit of spice, and peanut butter to add some depth. This was different, in a really good way, and I know we'll be making it again.

John cooked this, so when I asked him if he had anything to say about it, he replied, "It was awesome. And I liked the peanut butter sauce very much." So there you have it.

Sichuan Pork Noodles
from America's Test Kitchen 30-Minute Suppers

1 pound ground pork
3 Tbs. rice vinegar
3 Tbs. soy sauce
1 Tbs. chili-garlic sauce
1 1/4 cups low-sodium chicken broth
1/3 cup peanut butter
3 Tbs. oyster sauce
1 Tbs. vegetable oil
1 Tbs. grated fresh ginger
1 pound dried Asian noodles or linguine
2 Tbs. chopped fresh cilantro

1. Bring 4 quarts of water to a boil in a large pot. Combine pork, 2 tablespoons vinegar, 1 tablespoon soy sauce, and chili-garlic sauce in a medium bowl. In a large bowl, whisk broth, peanut butter, oyster sauce, remaining vinegar, and remaining soy sauce.

2. Heat oil in a large skillet over medium-high heat until just smoking. Add pork mixture and cook until no longer pink, about 5 minutes. Stir in ginger and cook until fragrant, about 30 seconds. Add broth mixture and simmer until slightly thickened, about 4 minutes.

3. Meanwhile, add 1 tablespoon of salt and noodles to boiling water and cook until al dente. Reserve 1/2 cup of cooking water, drain noodles, and return to pot. Add sauce and toss to combine, adding reserved pasta water as needed. Sprinkle with cilantro and serve.

Download a printable recipe.

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