Cold Thai Mushroom Salad With Spicy Peanut Sauce

By á-170456

Ingredients

• SPICY PEANUT SAUCE:
• 1 package udon noodles - (8 oz) uncooked (or spaghetti)
• 1 tablespoon olive oil
• 8 ounces boneless pork chops cut thin strips
• 4 cups bok choy or coleslaw mix
• 6 ounces fresh white mushrooms thinly sliced
• 1 1/2 cups sweet red bell peppers thinly sliced
• 1/2 cup creamy peanut butter
• 1/4 cup ketchup
• 1/4 cup rice wine vinegar
• 1/4 cup water
• 2 tablespoons soy sauce
• 1 1/2 teaspoons minced fresh ginger (or 1/2 tspn ground ginger)
• 1 teaspoon sugar
• 3/4 teaspoon minced garlic
• 1/2 teaspoon crushed red pepper

Details

Servings 4

Preparation

Step 1

If using udon noodles; cover with cold water for 20 minutes, drain. Meanwhile, fill a large sauce pot 3/4 full with salted water; bring to a boil. Add noodles; cook until firm-tender, about 2 minutes. Drain and rinse under cold water; set aside in a large serving bowl; covered.

If using speghetti cook in salted water according to package directions; drain and rinse under cold water; set aside in a large serving bowl.

In a large skillet heat 1 tablespoon of oil until hot. Add pork; cook, stirring frequently, until no longer pink, about 3 minutes; cool slightly. Add to pasta along with bok choy, mushrooms and red peppers. Toss with Spicy Peanut Sauce. Serve garnished with enoki or white mushrooms cut in strips, and chopped salted peanuts, if desired.

Spicy Peanut Sauce: In a small bowl combine peanut butter, ketchup, vinegar, water, soy sauce, ginger, sugar, garlic and red pepper. (Makes 1 1/4 cups)

This recipe yields 4 servings.