Sunday’s Dinner – Szechuan Noodles with Pork

Szechuan Noodles with Pork

Ingredients

  • 12 ounces linguine
  • 1 cup chicken broth or water
  • 2 tablespoons lite soy sauce
  • 12 ounces ground pork
  • 1⁄ 4 teaspoon red pepper flakes
  • 6 scallions, cut in 1 1⁄2-in. pieces
  • 1 large carrot, shredded
  • 1 tablespoon each minced garlic and ginger
  • 3 tablespoons creamy peanut butter
  • Garnish: chopped cilantro

Method

1. Bring a large pot of water to boil. Cook linguine as package directs. Stir together broth and soy sauce in a measuring cup.

2. Heat a large skillet over medium-high heat. Add ground pork and red pepper flakes. Cook 5 minutes, breaking up, until browned and no longer pink. Add scallions, carrot, garlic and ginger; cook 3 minutes.

3. Stir broth mixture and peanut butter into pork. Cook until peanut butter is melted and blended.

4. Reserve 1 cup pasta water. Drain linguine, add to skillet and toss to evenly coat with sauce. (Stir in some pasta water if needed to keep mixture creamy.) Sprinkle with cilantro.

Source

Woman’s Day | March 3, 2009

Servings/Yield

6 servings, 7 WW points per serving

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