My husband is in love with peanut sauce. It’s not a regular in my kitchen but when I make it, he just about licks his plate…or well, actually does. I guess it’s because peanut sauce is so yummy! The sauce I made for this dish has some rice wine vinegar in it so it has a hint of acid verses the super sweet peanut sauces. I hope you enjoy!
Ingredients:
- 1 package of rice or glass noodles
- 1 Tablespoon of sesame oil
- 1 package of Springdell Ground Pork
- 3/4 cup of peanut butter
- 1/4 cup of rice wine vinegar
- 4 Tablespoons of coconut milk
- 2 carrots, grated
- 2 cups of broccoli
Procedure:
Start the water to boil in a large pot. Meanwhile give your ground pork a good browning in a large pan with the sesame oil, I used a stovetop wok.
Turn the heat down and add the shredded carrots.
Place your noodles into the boiling water with the broccoli. My noodles only needed to cook for 4-6 minutes so I was able to strain the at the same time.
Toss them together with the ground pork and carrots.
Sauce Procedure:
Add the peanut butter and the rice wine vinegar to a bowl.
Add the coconut milk and whisk until smooth.
If the sauce is too thick, you can thin it down with some warm water.
Put it all together for a quick weeknight meal that was a winner with all members of my family! It’s so nice when everyone not only eats the same meal but compliments how great it is!
