Crispy Pork Peanut Noodles

Crisp pork crumbles and cool cucumber over tangy peanut noodles. The cool cucumber is a finishing contrast, so add it at the table.

Why you’ll love this recipe

• Crisp pork crumbles and cool cucumber over tangy peanut noodles.
• The cool cucumber is a finishing contrast, so add it at the table.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 10 oz ground pork
• 6 oz noodles
• 1/2 cucumber, thinly sliced
• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/4 cup water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Cook noodles according to the package, then drain

   Cook noodles according to the package, then drain. While the noodles or pasta cook, start the skillet steps below.

2. 02

   Build the flavor

   Whisk peanut butter, soy sauce, rice vinegar and measured warm water into a smooth sauce.

3. 03

   Cook it through

   Brown pork in a nonstick skillet over medium-high for 8–10 minutes until crisp in spots and 160°F; pour off excess fat.

4. 04

   Toss noodles with sauce and pork over low heat for 1 minute

   Toss noodles with sauce and pork over low heat for 1 minute. Top with cucumber off the heat.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

The cool cucumber is a finishing contrast, so add it at the table.

Make it your own

Use tahini instead of peanut butter if preferred; check allergy labels.

What to serve with it

Serve straight from the hot skillet in shallow bowls. Keep the pieces spread out rather than tightly packed so the vegetables retain their bite.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.