I love noodles.

I love spice.

I love Asian food.

This is a blend of both and I can’t stop eating them.

3 Tablespoons olive oil

1 1/2 to 2 pounds of ground pork

3 inches of chopped ginger, only use fresh ginger.

8 cloves minced garlic, only use fresh garlic

2 Tablespoons brown sugar maybe just a little more

6 Tablespoons chunky peanut butter

6 basil leaves

1/2 small can of tomato paste or two tablespoons

1/3 cup of hot chili paste

1/3 cup soy sauce

1/4 cup rice vinegar

2 cups chicken stock

1 16 ounce package of rice noodles

2 tablespoons butter

1 can of sliced or chopped water chestnuts, drained

1 sliced red bell pepper

2 cups broccoli crowns

2 cups fresh spinach

1 teaspoon sesame oil

6 chopped scallions

basil for garnish

Heat the olive oil in a wok and brown the pork making sure you break up any big pieces.

push the meat to the sides of the pan making a well.

Add all the ginger, garlic, sugar and cook till soft

Add the tomato paste and basil and cook together till well mixed

Add the chili paste, peanut butter, soy sauce , vinegar and two cups of chicken stock

Let everything cook together till it slightly thickens.

This is the time to adjust the heat, sweetness and salt

Cook the noodles according to the package directions

Do not overcook

I like my noodles chewy plus they cook more in the sauce.

Cook the broccoli in the pasta water for one to two minutes.

Drain everything but save one cup of the pasta water

Add everything to the meat sauce including the water chestnuts, red pepper and spinach.

Garnish with the scallions and basil

Drizzle with the sesame oil

I put my broccoli in with the pasta About one minute before the pasta is cooked.

Published by cmangoff

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