Chinese · Dinner
Spicy Peanut Noodles (Gluten-Free)
Ground pork stir-fried with garlic and ginger, then tossed through gluten-free rice noodles in a spicy peanut sauce made from peanut butter, tamari, rice vinegar and chili oil. Finished with scallion, peanuts and cilantro. Served warm as a single weeknight bowl.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
738Calories
35.2gProtein
39.8gFat
59.6gCarbs
5.4gSugar
5.1gFiber
1361mgSodium
116mgChol
10.1gSat Fat
720mgPotassium
58mgCalcium
3.6mgIron
1mcgVitamin B12
7mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Soak rice noodles in hot water for 8 to 10 minutes until pliable, then drain. Mince garlic and ginger; slice scallion; crush peanuts; chop cilantro.
2
Whisk
In a small bowl, whisk together peanut butter, tamari, rice vinegar, chili oil and gochugaru until smooth.
3
Heat
In a wok over medium-high, warm vegetable oil for 30 seconds. Add garlic and ginger; sauté 30 seconds until fragrant. Add ground pork; sear 4 to 5 minutes, breaking it up, until no pink remains and edges brown.
4
Toss
Add noodles and peanut sauce; toss over medium heat for 1 to 2 minutes until evenly coated and glossy.
5
Plate
Transfer to a bowl and scatter scallion, peanuts and cilantro over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz420g ground pork
- 5.2 oz150g dry rice noodles
- 44 tablespoons (64g) peanut butter
- 22 tablespoon (30ml) tamari (gluten-free soy sauce)
- 22 tablespoon (30ml) rice vinegar
- 22 teaspoon (10ml) chili oil
- 11 teaspoon gochugaru
- 4 cloves4 cloves garlic
- 22 teaspoon fresh ginger
- 22 scallion
- 22 tablespoon (30ml) vegetable oil
- 22 tablespoon (20g) roasted peanuts
- 22 tablespoon fresh cilantro
- 1/21/2 teaspoon salt
