Best Peanut Rice Noodles With Pork And Collard Greens Recipes

Spicy Peanut Pork W/Rice Noodles image

Provided by Deantini

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

115 g rice noodles (1/2 package)
1 lb pork tenderloin
salt and pepper
1 tablespoon vegetable oil
1 cup green onion, thinly sliced
1 red pepper, thinly sliced
1/3 cup hot water
1/4 cup peanut butter, smooth
1 tablespoon seasoned rice vinegar
1 tablespoon soy sauce
2 garlic cloves, minced
1 teaspoon chili paste
2 tablespoons peanuts, shelled and chopped

Steps:

Place rice noodles into a large bowl and pour boiling water over to cover. Let stand for 10 minutes or until softened.
Cut tenderloin in half lengthwise, then slice thinly. Season with salt and pepper.
Heat oil in a large non-stick skillet over medium-high heat and saute pork until browned, about 4 minutes. Remove to plate. Add green onions and red peppers and saute for about 4 minutes until crisp-tender. Add to plate with pork tenderloin.
Whisk together water, peanut butter, vinegar, soy sauce, garlic and chili paste and pour into skillet, bring to a boil. Return pork and vegetables to skillet.
Drain noodles and add to skillet. Cook for about 3 minutes or until coated well.
Sprinkle with peanuts before serving.

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.