This was supposed to be a salad. Doesn’t look like a salad, does it? I decided to chuck the salad idea and make these Asian Noodles with Peanut Dressing for a Wednesday night meal. Wednesday is for a stir fry, a skillet meal, something quick and easy to throw together for dinner.
Okay…confession time. I screwed up the noodles. I overcooked them. Granted they’re noodles I’ve never cooked before and when I tasted them, they were still quite al dente for Asian noodles, well for any noodle. Then all of a sudden a few minutes later they’re mush. They still held their shape, but they were so obviously overcooked! So much so that, well, um.
*whispers* They wouldn’t drain right. Yup. They formed a gelatinous mass in the bottom of the strainer and I had to keep shaking it back and forth to get all the standing water to drain off the noodles. It was funny. For me at least. You see? They’re not all perfect meals and not all recipes come out perfectly.
Now ask me how they tasted? DELICIOUS! The peanut butter was the perfect amount and the bit of kick with the pinch of crushed red pepper and the tamari soy really set off the sweet in the peanut butter. The crunch of the vegetables helped the mush of the noodles. LOL
My initial thought was there was too much sauce, but it thickened just like I had hoped and coated the ingredients perfectly. A little sprinkle of some lime juice over top at the end will really heighten the meal and make it more of a Thai inspired meal. You could even toss in some Thai basil, or regular basil, and make it even MORE Thai styled.
Yes, these photos aren’t the best. They’re a bit dark. My window was dark from all the rain we were getting. Hopefully, when we get a house, I will have a nice place to set up a studio for photographing my vittles. But don’t let the pictures fool you. This truly is delicious and I was excited to have it the next day for lunch.
- 1 pound lean pork
- 2 tablespoons canola oil, divided
- 2 cups thinly sliced onion
- 2 cups thinly sliced bell peppers
- 1 cup thinly sliced green onions
- 2 cups shredded carrots
- 8 ounces Asian noodles
- 1 cup low fat chicken broth
- 2/3 cup peanut butter
- 2 tablespoons tamari soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh ginger, grated
- 2 teaspoons rice vinegar
- 1 teaspoon fish sauce
- 1/2 teaspoon sesame seed oil
- Cook noodles according to package directions omitting salt and fat. Rinse quickly with water and set aside.
- Trim the pork of any additional fat and thinly slice. Heat a large skillet coated with cooking spray over high heat. Add 1 tablespoons canola oil and swirl to coat. Fry the pork until browned on all sides. Place the pork in a large bowl and keep warm.
- Return the pan to the heat and swirl the remaining oil in the pan. Add the onions, peppers, and carrots. Stir fry 5 to 7 minutes or until the onions begin to soften. Add the green onions and continue to stir fry 2 more minutes.
- Combine the broth and next seven ingredients (peanut butter through sesame oil) in a small mixing bowl with a whisk. Set aside.
- Return the pork and it’s juices to the pan cook 2 minutes. Pour the broth mixture over the pork and bring to a boil. Simmer 2 to 3 minutes, or until the sauce is heated and thickened slightly.
- Add the noodles and toss well to coat. Serve with egg rolls.