I’m taking a break from the awesome year-end round up posts to tell you about how I could eat a whole bowl of peanut sauce.
That’s probably an exaggeration, but when I go for Vietnamese and get salad rolls, I always want more peanut satay sauce. There’s never enough. WHY can’t they give me like, a cup of it? The worst part is that normally I’m sharing salad rolls with someone… so it’s completely inappropriate for me to eat the sauce with my finger or a spoon, right? Unless I’m with My Other Half, and then he expects it. He’s caught me licking the dish clean more than once.
So when I found this recipe for spicy peanut noodles, I thought: “Great! Now I have an excuse to eat a bowl of peanut sauce!” Because that’s a perfectly healthy and logical thing to think, right?
At least that’s what I tell myself.
I made this dish with vermicelli, but thicker rice noodles (like pad Thai noodles) would be even better.
Ingredients
- ½ lb rice noodles
- 1 tbsps sesame oil
- 1 lb ground pork
- ½ cup crunchy peanut butter
- ¼ cup rice vinegar
- 1.5 tbsps fish asuce
- 1 jalapeno, seeded and minced
- 2 carrots, grated
- 1 large zucchini, grated
- ½ cup chopped fresh mint leaves
- Salt, to taste
Instructions
- Cook rice noodles according to package instructions. Heat 2 tsp of sesame oil in a frying pan. Add pork and a pinch of salt and cook until no pink remains. Set aside. In a bowl, whisk peanut butter, vinegar, fish sauce and remaining oil with 3 tbsps of warm water. Add the noodles, pork, jalapenos, grated vegetables and mint and toss to coat.
Notes
Adapted from KeyIngredient.com
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