Mild and good for slurping, these noodles are a DIY meal—let them take what they want, leave what they don't.
3 tbsp canola oil, divided
2 tbsp chopped ginger
1 tbsp chopped garlic
1/4 tsp hot-pepper flakes
1 lb ground pork
2 cups homemade or sodium free chicken stock
3 tbsp light soy sauce
1 tbsp balsamic vinegar
1 tbsp rice vinegar
2 tbsp natural smooth peanut butter
1 tsp ground Sichuan peppercorn, (optional)
1 tbsp cornstarch, mixed with 1 tbsp water
12 oz dried chow mein noodles, or spaghetti
1 cup finely shredded carrot
1/2 cup chopped green onions
1/4 cup chopped roasted unsalted peanuts
Heat 2 tbsp oil in a wok or large skillet on high. Add ginger, garlic and chili flakes and fry for 30 sec. or until fragrant. Add pork, stirring to break up lumps, and fry for 4 min or until lightly browned.
Add chicken stock, soy sauce, balsamic vinegar, rice vinegar, peanut butter and peppercorns, and stir to combine. Bring to a boil and cook for 4 min or until reduced. Stir in cornstarch mixture, and boil until just thickened.
Cook noodles in boiling salted water according to package directions until al dente. Drain and toss with remaining 1 tbsp canola oil.
Place noodles in a serving bowl and pour pork and sauce overtop. Sprinkle with carrots, onions and peanuts.
Calories 810, Protein 39g, Carbohydrates 74g, Fat 39g, Fibre 8g, Sodium 599mg.
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