When I need a quick weeknight dinner, I always go for a good stir-fry. Here, we’ve got sesame pork noodles, crunchy veggies, and a creamy tahini and peanut butter sauce. Delicious… and ready in just 20 minutes!
Ingredients
- Stir-Fry
300g Asian noodles
¼ of a large (or ½ of a small) Savoy cabbage
1 red bell pepper
454g ground pork
2 tbsp neutral oil (avocado, vegetable, etc.)
- Sauce
3 tbsp tahini (sesame paste)
3 tbsp natural peanut butter
4 tbsp soy sauce
3 tbsp maple syrup
2 tbsp rice vinegar
2 tbsp sesame oil
- To serve: Sriracha or spicy chili oil / cilantro or basil
Instructions
- Bring a large pot of salted water to a boil.
- Thinly slice the cabbage and cut the bell pepper into strips.
- In a large bowl, whisk together the sauce ingredients: 3 tbsp tahini, 3 tbsp peanut butter, 4 tbsp soy sauce, 3 tbsp maple syrup, 2 tbsp rice vinegar, and 2 tbsp sesame oil.
- Heat 1 tbsp oil in a pan over medium heat. Add the ground pork and cook for about 5 minutes, breaking it up with the back of a wooden spoon while keeping some larger chunks.
- Add the sliced cabbage and bell pepper to the pan. Drizzle in a little more oil if needed and sauté for 2 minutes.
- Meanwhile, cook 300g Asian noodles according to package instructions, but 1 minute less than indicated. Reserve 1 cup of pasta water before draining.
- Transfer the cooked noodles to the pan with the pork and vegetables.
- Add 1 cup of reserved pasta water to the sauce bowl and mix well.
- Pour the sauce into the pan and toss everything together until well combined.
- Serve in bowls and top with Sriracha or spicy chili oil and fresh herbs. Enjoy!
