Sometimes, we crave a good spicy meal with the taste of Asia. This is a great hybrid (meaning a mishmash of cultures) meal that can be made as either a vegetarian meal or with some good old America pork. Chose your tasty poison.
- 2 cloves of garlic, minced
- 2 T fresh ginger, minced
- 1 T peanut oil
- 2 T soy sauce
- 2 T balsamic vinegar
- 3 T sesame oil
- 1 1/2 T sugar
- 1 t hot chili oil (you can find in an Asian grocery store)
- 1/2 C sliced green onions
- Noodles (oriental rice, angel hair or fettuccini – whatever you like)
- 1/3 C fresh basil, chiffonaded
- 1/4 lightly chopped peanuts
- 1 thick cut pork chop (optional)
- Sweet and Spicy BBQ Sauce (see earlier MAW recipe)
First, we’ll start with the noodle sauce. Heat 1 T of peanut oil in a small pan an sauté the garlic and ginger for about 90 seconds. Add to a good sized mixing bowl. Add the next six ingredients to the bowl and whisk to combine.
pro tip: Unless you are very comfortable with the heat of your chili oil, maybe add a little less to start and test for the heat. You can always add more heat later.
Cook the noodles in salted water and drain when just a little further than al-dente. Rinse under cold water to stop the cooking process. Add to the sauce, toss in the green onions and use tongs to mix all together. Set aside for 30-60 minutes to allow the noodles to absorb the sauce.
If you are adding the pork, make the BBQ sauce. Set your grill to medium heat and grill the pork chop indirectly, basting with the BBQ sauce. When the pork hits about 130 degrees, put it on direct heat and flip twice, basting each time, to get a nice, caramelized glaze. Set aside to rest.
Plate your noodles, then thin slice your pork against the grain. Arrange on the noodles and top with the basil and chopped peanuts. Enjoy!