Ingredients Jump to Instructions ↓

  1. Sauce

  2. 1/4 cups chicken broth

  3. 1/4 cup peanut butter

  4. 2 Tbsp soy sauce

  5. 2 Tbsp oyster sauce

  6. 1 Tbsp white vinegar Stir-Fry

  7. 7 oz uncooked linguine -style rice stick noodles (from 14 oz package)

  8. 1 Tbsp peanut or vegetable oil

  9. 1/2 Lb lean ground pork

  10. 3 garlic cloves, finely chopped

  11. 1/2 cups ready-to-eat baby-cut carrot s, cut lengthwise into julienne (2x1/4x1/4 inch)strips

  12. 1 cup thinly sliced red bell pepper

  13. 1 MED green onion s, cut diagonally into 1 inch pieces

  14. 1/2 to 3/4 tsp crushed red pepper flakes

  15. 1 Tbsp sesame oil

  16. 1/4 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. In 2-cup glass measuring cup, mix sauce ingredients with wire whisk until well blended; set aside.

  2. In a LG stockpot, heat 4 quarts water to boiling over HIGH heat. Remove from heat; add noodles. Let stand 8 - 10 minutes or until noodles are tender; drain.

  3. Meanwhile, in a wok or 12-inch skillet, heat peanut oil over MED-HIGH heat about 1 minute. Add pork and garlic; cook 5 minutes, breaking up pork into small pieces with wooden spoon, until pork is no longer pink. Add carrots, bell pepper, green onions and pepper flakes; cook 3 minutes, stirring 3 or 4 times.

  4. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Heat to boiling. Reduce heat to MED-LOW; simmer about 3 minutes, stirring occasionally, to blend flavors. Stir in sesame oil.

  5. In a LG serving bowl, gently mix noodles with sauce mixture to coat. Sprinkle with cilantro.


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