Peanut Noodles With Pork Recipes

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PORK AND PEANUT DRAGON NOODLES



Pork and Peanut Dragon Noodles image

Sweet, salty, rich, and crunchy, these Pork and Peanut Dragon Noodles hit all the bases. It's fast, easy comfort food for busy nights!

Provided by Beth - Budget Bytes

Categories     Dinner     Lunch     Main Course

Time 25m

Number Of Ingredients 7

1/4 cup chili garlic sauce ($0.53)
1/4 cup soy sauce ($0.24)
1/4 cup brown sugar ($0.16)
1/2 lb. ground pork* ($1.50)
2 3oz. packages ramen noodles (seasoning packets discarded) ($1.00)
3 green onions, sliced ($0.20)
1/4 cup unsalted peanuts, chopped ($0.12)

Steps:

  • Combine the chili garlic sauce, soy sauce, and brown sugar in a bowl.
  • Add the ground pork to a skillet and cook over medium heat until it is fully browned*. Once browned, add the prepared dragon sauce and chopped peanuts. Allow the pork and peanuts to simmer in the sauce for another 5 minutes, or until the sauce has reduced by half.
  • While the pork is browning, begin boiling water for your noodles. Once boiling, add your noodles and cook according to the package directions. Drain the noodles in a colander.
  • Once the sauce has reduced and the noodles have drained, add the noodles to the skillet and toss until everything is combined and coated in sauce. Top with sliced green onions and serve!

Nutrition Facts : ServingSize 1 Serving, Calories 655.8 kcal, Carbohydrate 61.67 g, Protein 25.77 g, Fat 21.43 g, Fiber 4.87 g, Sodium 3418.53 mg

CHINESE NOODLES WITH PORK & SPICY PEANUT SAUCE



Chinese Noodles with Pork & Spicy Peanut Sauce image

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!

Provided by Tiffany Dahle

Categories     Quick Dinners

Time 20m

Number Of Ingredients 11

1 cup low-sodium chicken broth
1/4 cup hoisin sauce
1/4 soy sauce
1 tablespoon canola oil
1 lb ground pork
Heavy sprinkle of red pepper flakes
3/4 cup minced green onions, both white & green parts (about 3-4 onion stalks)
1 tablespoon minced garlic
1/2 teaspoon ground ginger
2 tablespoon creamy peanut butter
1 14oz package of rice noodles (or 1 16oz package of linguine pasta)

Steps:

  • 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 tablespoon 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.

PEANUT NOODLES WITH PORK



Peanut Noodles With Pork image

Make and share this Peanut Noodles With Pork recipe from Food.com.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

12 ounces chow mein noodles or 12 ounces spaghetti
1/3 cup creamy peanut butter
2 tablespoons rice wine vinegar
1/4 cup soy sauce
3 tablespoons toasted sesame oil
2 carrots, shredded or 3/4 cup carrot
1 jalapeno pepper, finely chopped (remove seeds for less heat)
1 bunch scallion, chopped (white and green parts separated)
1 piece gingerroot, peeled and minced (2-inch piece)
4 garlic cloves, minced
12 ounces ground pork
1/4 cup fresh cilantro, chopped
kosher salt

Steps:

  • Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, 2 tablespoons each water and soy sauce, 1 tablespoons sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.
  • Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring until golden, about 2 minutes. Add the pork; cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.
  • Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens, and cilantro.

Nutrition Facts : Calories 483.9, Fat 39.3, SaturatedFat 10.4, Cholesterol 61.3, Sodium 1181.1, Carbohydrate 12.7, Fiber 3.6, Sugar 5, Protein 23

PEANUT RICE NOODLES WITH PORK AND COLLARD GREENS



Peanut Rice Noodles with Pork and Collard Greens image

Putting sugar in your noodles might seem odd, but it balances the salt, heat, fat, and tanginess going on here. It's like adding a pinch of sugar to a tomato sauce-trust us on this one.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Noodle     Pork     Peanut Butter     Soy Sauce     Ginger     Collard Greens     Garlic

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 oz. regular-width rice stick noodles
1/4 cup smooth natural peanut butter
1/4 cup soy sauce
2 Tbsp. unseasoned rice vinegar
1 Tbsp. sugar
2 tsp. crushed red pepper flakes
1 Tbsp. vegetable oil
1 lb. ground pork
1 (1 1/2") piece ginger, peeled, cut into matchsticks
4 garlic cloves, thinly sliced
1 bunch collard greens, ribs and stems removed, leaves thinly sliced

Steps:

  • Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
  • Meanwhile, whisk peanut butter, soy sauce, vinegar, sugar, red pepper flakes, and 1 cup water in a medium bowl. (Sauce will look a little broken and lumpy.)
  • Heat oil in a large skillet over medium. Cook pork, breaking up with 2 forks, until nearly cooked through, about 5 minutes. Add ginger and garlic; cook, stirring, until softened, about 3 minutes. Add collard greens and cook, stirring occasionally, just until wilted, about 2 minutes. Add sauce and noodles and bring to a simmer; cook, tossing occasionally, until sauce is reduced by half and coats noodles, about 3 minutes. Season with salt.

PEANUT NOODLES WITH PORK



Peanut Noodles with Pork image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
12 ounces Chinese chow mein noodles or spaghetti
1/3 cup creamy peanut butter
2 tablespoons rice wine vinegar
1/4 cup soy sauce
3 tablespoons toasted sesame oil
2 carrots, shredded (about 3/4 cup)
1 jalapeno pepper, finely chopped (remove seeds for less heat)
1 bunch scallions, chopped (white and green parts separated)
1 bunch scallions, chopped (white and green parts separated)
1 2-inch piece ginger, peeled and minced
4 cloves garlic, minced
12 ounces ground pork
1/4 cup chopped fresh cilantro

Steps:

  • Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.
  • Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.
  • Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro.

THAI-STYLE PORK AND PEANUT SPICY NOODLES



Thai-Style Pork and Peanut Spicy Noodles image

Thai-Style Pork and Peanut Spicy Noodles

Provided by Emharris81

Time 35m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • In a small bowl mix together the peanut butter, chilli, sugar, soy sauce and fish sauce with a fork then add the water to loosen the mixture. Whisk together until smooth and then set aside.
  • If using dried noodles soak them in a pan of boiling water for 5 minutes, drain and set aside in the sieve.
  • Fry up the pork mince over a high heat for 10 minutes or until the juices have evaporated and the pork is crisping up. (Don't let the mince stick to the pan, add a dash of oil to loosen slightly if necessary but a dry non-stick pan will get it crispier)
  • Add the garlic and vegetables to the pan and fry for a further 2 minutes stirring continuously
  • Reduce the heat and add the noodles and the peanut sauce mixture to the pan, toss everything together and fry for a further 2 minutes or until everything is warmed through.
  • Serve with a sprinkle of fresh coriander and squeeze of lime.

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  • Meanwhile, whisk peanut butter, soy sauce, vinegar, sugar, red pepper flakes, and 1 cup water in a medium bowl. (Sauce will look a little broken and lumpy.)
  • Heat oil in a large skillet over medium. Cook pork, breaking up with 2 forks, until nearly cooked through, about 5 minutes. Add ginger and garlic; cook, stirring, until softened, about 3 minutes. Add collard greens and cook, stirring occasionally, just until wilted, about 2 minutes. Add sauce and noodles and bring to a simmer; cook, tossing occasionally, until sauce is reduced by half and coats noodles, about 3 minutes. Season with salt.


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