Description[]
From Southern Living 2007 Cookoff
- Contributed by Catsrecipes Y-Group
- Prep: 30 minutes + 10 minutes | Cook: 11 minutes
- Serves 8 and makes about 2 cups of sauce
Ingredients[]
For the noodle base[]
- 1 ½ lb. pork tenderloin, trimmed
- 1 tbsp. canola oil
- 3 large eggs, lightly beaten
- 1 bunch green onions, cut into 2-inch pieces
- 1 (1-lb) package rice noodles, cooked
- 2 cups matchstick carrots
- 2 cups bean sprouts
- ½ cup finely chopped dry-roasted peanuts
Spicy peanut butter sauce[]
- ½ cup creamy peanut butter, regular or fat-free/reduced fat only
- ½ cup soy sauce
- 4 garlic cloves, chopped
- ¼ cup honey
- 2 tbsp. rice wine vinegar
- 2 tbsp. sesame oil
- 2 tbsp. Asian sriracha or (4 tbsp. hot sauce)
- 1 tbsp. chopped, fresh ginger
- ¼ tsp cayenne pepper
Directions[]
- Cut pork into very thin pieces. Stir-fry the pork in hot oil in a large wok over medium heat, 5-8 minutes, or until done.
- Place pork in a bowl. Add eggs to wok, and cook, stirring constantly, 1 minute or until set.
- Add pork and green onions to the wok with hot, cooked noodles and saute 1 – 2 minutes.
- Divide pork mixture evenly between 8 plates.
- Place ¼ cup carrots onto the left side of each plate and ¼ cup bean sprouts onto the right side of each plate.
- Sprinkle each serving with chopped peanuts. Serve with the spicy peanut butter sauce immediately.
Spicy peanut butter sauce[]
- Process all ingredients and ½ cup cold water in food processor 10 – 12 seconds until well blended.
- Drizzle over the cooked noodles with meat and vegetables.