This is really cooking for one, with yummy leftovers. I guess you could make less, but why?
Noodles with Pork and Peanuts
- 1 lb pork, cut into thin strips
- Dry sherry
- 1 bundle soba (buckwheat noodles), cooked, drained, and drizzled with sesame oil
- 1/4 cup crushed peanuts
- 1/4 cup chopped cilantro
- Grapeseed oil or extra virgin olive oil
- 1 cup sliced mushrooms
- 1/4 cup thinly sliced onion
- 1/4 cup fresh ginger, cut into thing slivers
- 1 large clove garlic, chopped
- 1 cup snow peas
- 1/2 cup broth
- 2 TBSP cornstarch
- 1 TBSP natural peanut butter (no sugar)
- 1 cup warm broth (may need more so heat extra)
- 1 TBSP oyster sauce (Asian section of grocery store)
- 1 tsp sesame oil
- Soy sauce (optional)
- 1/4 tsp red pepper flakes (optional)
- Place pork in a bowl, sprinkle with cornstarch, and drizzle with sherry. Stir to combine well. Set aside.
- In a large bowl, put cooked soba, peanuts, and cilantro.
- Heat a couple tablespoons of oil in a skillet. When hot, saute pork in two batches so you don't overcrowd the pan. Add to bowl with noodles when cooked.
- Heat more oil and saute mushrooms. Don't overcook them. Add to bowl with noodles when cooked.
- Add a little more oil to skillet. Cook onion and ginger. Onions need to cook slightly before you add garlic. While you're cooking the onions, etc., combine 1/2 cup broth and cornstarch and set aside. When garlic has cooked slightly, combine all sauce ingredients and add to pan.
- After everything is heated through, stir cornstarch / broth mixture together well, and drizzle it into pan while stirring the snow pea mixture constantly. Just add enough to bring it to the thickness you want. If you make it too thick, add broth.
- Mix noodle mixture with sauce mixture. Enjoy!