Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins Servings: 6
Ingredients
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1 (16 ounce) package egg noodles
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2 tablespoons canola oil
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⅔ cup dry-roasted peanuts
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6 tablespoons low-sodium soy sauce
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2 tablespoons sambal oelek (chile paste)
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2 teaspoons white sugar
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5 cloves garlic, peeled
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1 (1 inch) piece fresh ginger, peeled
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8 ounces ground pork
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⅛ teaspoon salt
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1 ¼ cups cucumber - peeled, seeded, and chopped
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¾ cup thinly sliced green onion
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⅓ cup chopped fresh cilantro
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3 tablespoons lime juice
Description
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Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Place noodles in a large bowl.
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Heat oil in a large wok over medium-high heat. Add peanuts to pan; saute until fragrant, about 2 minutes. Remove from heat; cool slightly. Combine peanuts, soy sauce, sambal oelek, sugar, garlic, and ginger in a mini food chopper; process until finely ground.
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Cook pork and salt in a wok over medium-high heat until no longer pink, stirring to crumble, about 8 minutes. Add peanut mixture and 3/4 cup cooking liquid to pork; bring to a boil. Cook for 1 minute, stirring frequently. Add pork mixture, cucumber, green onions, cilantro, and lime juice to noodles; toss well. Serve.
