Spicy Peanut Noodles with Ground Pork and Shredded Vegetables

By khojnicki

Ingredients

• Kosher salt
• 1/2 lb dried 1/4" wide rice noodles
• 1 tbsp asian sesame oil
• 3/4 lb lean ground pork
• 1/2 c crunchy peanut butter, preferably natural
• 1/4 c rice wine vinegar
• 1 1/2 tbsp fish sauce
• 1 or 2 fresh jalepenos, finely chopped and seeded
• 2 medium carrots, grated
• 2 large yellow squash or zucchini, grated
• 2/3 c coarsely chopped fresh mint
• lime wedges, for mint

Preparation

Step 1

Bring a large pot of well salted water to a boil. Add the rice noodles and cook, stirring often, until just tender, about 5 mins. Drain and rinse under cold running water; leave to drain in a colander.

Meanwhile, heat 2 tbsp oil in a large skillet over medium high heat. Add the pork and 1/2 tsp salt and cook, stirring to break up the meat, until just cooked through, 4-8 mins; set aside.

In a large bowl, whisk the peanut butter, vinegar, fish sauce, the remaining 1 tsp oil and 3 tbsp warm water until smooth. Add the drained noodles, pork, jalapenos, carrots, squash and all but 2 tbsp of the mint and toss gently. Garnish with the remaining mint and serve at room temperature, with the lime wedges on the side.