Move over Slow Cooker Thai Peanut Pork. Amy has a new favorite HDHH pork dish: Sriracha Pork Noodles.
I'm joking. Erin's Thai Peanut Pork became the first recipe on this blog to win over my belly. I've made it many times and passed it along to many friends, all of whom gave it rave reviews. I'd say they gave it two thumbs up but they were too busy shoveling the food in. So, if you love that dish, you are going to love Sriracha Pork Noodles.
Sriracha Pork Noodles
Adapted from Good Housekeeping
1 pound linguine or lo mein noodles
3 tablespoons soy sauce
2 tablespoons sriracha (or other hot sauce)
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 pound ground pork
Ground black pepper
11 ounces fresh spinach
Start water to boil to cook noodles according to package directions.
Mix together soy sauce, sriracha and balsamic vinegar and set aside.
Heat oil in skillet over medium high heat. Add pork and cook through, breaking up big pieces. Add a pinch of red pepper and and pinch or two of ground black pepper. When pork is cooked, add in the sauce and spinach and stir through until spinach is wilted.
Drain noodles and combine with meat, spinach and sauce.