Best Spicy Peanut Pork Wrice Noodles Recipes

SPICY PEANUT PORK NOODLES (GLUTEN FREE)

Spicy Peanut Pork Noodles (Gluten free) image

These spicy peanut pork noodles feature crispy pork, a creamy peanut sauce and fresh spinach for an addicting one-dish dinner that you'll want to make on repeat. The brand of rice noodles you use makes a big difference in terms of texture, so pay attention to the quantities. If you use Lotus Foods Pad Thai Rice Noodles (which I love for their toothsome bite), you'll need two packages, or 1 pound. If you use Annie Chun's or Thai Kitchen brand, use 1 box, or 8 ounces (you can use white or brown rice noodles for any brand). If you prefer, you can swap out the pork for ground turkey. Take note that the peanut sauce will taste very potent on its own, but it will get diluted with chicken broth when it goes into the pan. The sauce can be made up to 2 days in advance.

Provided by Nicki Sizemore

Time 30m

Number Of Ingredients 17

Ingredients

1/2 cup natural peanut butter
1/4 cup tamari or soy sauce
3 tablespoons maple syrup or honey
2 tablespoons fresh lime juice
1 teaspoon grated ginger
1 teaspoon Sambal Oelek or sriracha, plus more for serving
1/2 teaspoon Chinese five-spice powder
Salt and freshly ground black pepper
16 ounces (2 packages) Lotus Foods Pad Thai Rice Noodles, or 8 ounces (1 box) Annie Chun's or Thai Kitchen Pad Thai Rice Noodles
1 tablespoon neutral vegetable oil
1 pound 16 ounces ground pork
Salt and freshly ground black pepper
2 garlic cloves, chopped (optional)
5 ounces baby spinach
1 1/2 cups low-sodium chicken broth, plus more as needed
2 large scallions, thinly sliced, plus more for serving
Chopped peanuts (optional)

Steps:

Fill a large pot with water and bring to a boil (this will be for the noodles in a bit). While the water comes to a boil, make the peanut sauce.
In a mini food processor, combine all of the ingredients and blend until smooth (the sauce will taste quite strong at this point, but it will mellow considerably when tossed with the broth and noodles). Do Ahead: The sauce can be refrigerated for up to 2 days.
Cook the noodles in the boiling water according to the package directions. Drain and rinse in cold water.
Heat the oil in a 12-inch pan over high heat until it's shimmering. Add the pork, and season with salt and pepper. Break up the meat with a wooden spoon, then let it cook without stirring until it's brown and crispy on the bottom in several places, about 3-5 minutes. Scooch the meat to one side of the pan (it's okay if it's not fully cooked at this point), tilt the pan, and spoon off the fat (discard the fat).
Add the garlic (if using), and cook, stirring, 30 seconds. Add the spinach and cook, tossing with tongs, until wilted.
Reduce the heat to medium-low. Stir in the chicken broth and peanut sauce. Add the cooked noodles. Cook, stirring (tongs are helpful here), until the sauce is bubbling and has evenly coated the noodles (it will only take a minute or two). If the pan looks dry, add more broth as needed (this will depend on the brand of rice noodles you use). Stir in the scallions, and season with salt and pepper.
Swirl the pork noodles into serving bowls and garnish with more scallions and chopped peanuts. Serve with Sambal Oelek or sriracha for drizzling.

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

Ingredients

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.

NOODLES IN SPICY CHINESE PEANUT PORK SAUCE

Noodles in Spicy Chinese Peanut Pork Sauce image

This is so good. I could hardly stop eating it. Just yummy

Provided by barbara lentz @blentz8

Categories Pork

Number Of Ingredients 14

Ingredients

1 pound(s) ground pork
1/4 cup(s) shaoxing rice wine or dry sherry
1 tablespoon(s) olive oil
3 tablespoon(s) minced garlic and grated ginger
4 tablespoon(s) crunchy peanut butter
3 tablespoon(s) soy sauce
2 tablespoon(s) chinese black vinegar
1 teaspoon(s) sesame oil
1/4 cup(s) brown sugar
4 - red chilies seeded and chopped
3 tablespoon(s) sweet chili sauce
1 cup(s) chicken stock
8 ounce(s) rice noodles cooked according to package directions and drained
2 stalk(s) green onion sliced

Steps:

Cook the ground pork until done and drain. Set aside. Add oil to large skillet and saute the garlic and ginger about a minute. Add the wine or sherry.
Add the peanut butter, soy sauce, black vinegar, sesame oil, brown sugar, sweet chili sauce and chilies. Mix and cook until smooth Add the broth and pork. Stir in noodles. Serve garnished with green onion.