Chinese noodles are a hearty, healthy meal that you can order from the nicest restaurant or the local street vendor. But believe it or not, they’re just as easy to make at home. Since you choose what goes into them, they’re probably be a lot healthier, too.
One of my favorite things to order when we get Chinese or Thai food are the noodles. I don’t care if they’re flat, round, thick or thin, when fried up in all those savory sauces, with all those Chinese veggies, it’s a delectable dish that I just can’t get enough of. But guess what? You don’t need to order takeout to get a dish that’s just as scrumptious. While you may have to run out to get the noodles, all the other ingredients are probably right in your refrigerator. Did you know that crunchy peanut butter and vinegar, when whisked together, make a delectably nutty sauce much like that found in Thai restaurants? And who doesn’t have a carrot or two in their hydrator? Seriously, you only need a few things to make a main dish that’s absolutely restaurant-worthy.
Nutty noodles with ground pork
- 1/2 pound dried udon noodles
- 2 tablespoons sesame oil
- 1 pound ground pork
- 1/2 cup crunchy peanut butter
- 1/4 cup rice vinegar
- 1-1/2 tablespoons fish sauce
- 2 medium carrots, thinly sliced
- 2 cups bean sprouts
- Cook the noodles according to the package directions, drain with cold water and set aside.
- While the noodles cook, heat one tablespoon of oil in a large skillet over medium-high heat. Add the pork and cook until no longer pink, about five minutes. Set aside.
- Whisk together the peanut butter, remaining oil, vinegar, fish sauce and one tablespoon of water in a large bowl until smooth. Add the noodles, pork, carrots and bean sprouts and toss until coated. Serve immediately.