Recipe Details

Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins Servings: 6

Ingredients

• 1 (16 ounce) package egg noodles

• 2 tablespoons canola oil

• ⅔ cup dry-roasted peanuts

• 6 tablespoons low-sodium soy sauce

• 2 tablespoons sambal oelek (chile paste)

• 2 teaspoons white sugar

• 5 cloves garlic, peeled

• 1 (1 inch) piece fresh ginger, peeled

• 8 ounces ground pork

• ⅛ teaspoon salt

• 1 ¼ cups cucumber - peeled, seeded, and chopped

• ¾ cup thinly sliced green onion

• ⅓ cup chopped fresh cilantro

• 3 tablespoons lime juice

Description

1. 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.

2. 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.

3. 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.