Sriracha Pork Noodles

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.


XOXO,
Amy

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
Red pepper
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.

Yum!

Beef Stir Fry with Broccolini and Red Peppers

Like Chinese take-out, but the greasiness and saltiness not so much? Yeah, me too. I like to cook dishes that remind me of all that I love about Chinese take-out but in a healthier way. Like Sriracha Pork Noodles and now this dish, Beef Stir Fry with Broccolini and Red Peppers.

Pleased to report it was a George family crowd pleaser, though one child would have preferred it with broccoli over broccolini. BTW, that would be a fine substitution if you can't get broccolini at your market or if you know it will be met with certain resistance.

XOXO,
Amy

Beef Stir Fry with Broccolini and Red Peppers
1 cup long-grain white rice
3 tablespoons toasted sesame oil, divided
1 1/4 to 1 3/4 pounds flank steak, thinly sliced against the grain
1 pound broccolini, trimmed and cut into 2-inch pieces
1 red pepper, sliced into thin strips
4 cloves garlic, thinly sliced
1 bunch of green onions, sliced thin to the dark green parts
1 1/2 cups unsalted beef broth
3 tablespoons soy sauce
1 1/2 tablespoons light brown sugar
2 teaspoons cornstarch

Cook rice according to package directions.

Meanwhile, heat 1 tablespoon oil in large skillet over high heat. Add beef and cook, tossing often, until only slight pink — about 3 to 4 minutes. Transfer to bowl. Note that the beef will continue to cook through after you remove it from the heat, so you don't want to overcook it on the stove. Dump liquid left in the skillet into the sink.

Add broccolini, peppers and remaining 2 tablespoons oil to skillet. Cover and cook, uncovering to toss halfway through, for 4 minutes. Uncover and cook for 2 more minutes, stirring often. Add garlic and green onions and cook until fragrant — about 1 minute. Transfer to bowl with beef and toss gently to combine.

Whisk together broth, soy sauce, sugar and cornstarch. Add to skillet and bring to a boil; cook until thickened and glossy — about 1 minute. Serve veggies and beef over rice and drizzle sauce on top.