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| Photo: Trader Joe's Wheat Noodles with serving suggestion |
I also found boneless pork chops and boneless country-style ribs on sale at Shaw's, so I got out my KitchenAid and meat grinder attachment and ground about 5 pounds, putting 1 pound each in the freezer in small Ziploc bags. (Three of them I seasoned with sausage seasoning right on the spot.) I am determined to empty our freezers BEFORE we leave for the winter this year.
So here's the recipe I adapted from my own tastes and a simple Asian noodle soup I found online. Gerry loved it!
Brown 1 lb. of ground pork in a large, deep skillet or Dutch oven in 2 T sesame oil (I used 1 T sesame oil and 1 T Cilantro-Roasted Onion olive oil.) You can also substitute some peanut oil. Add 1/4-1/3 cup of chopped sour pickles. (I used the rest of a jar of cornichons and also tossed some of the vinegar into the pan.)
Make a peanut sauce and add it to the meat in the skillet.
Peanut sauce:
Mix all of these ingredients, whisking together.
3 T peanut butter (I only had chunky on hand, but I will use creamy next time)
3 T soy sauce, fish sauce, aminos or a combination
3T roasted sesame oil
3 T sugar (less if using any other ingredients that may have sugar)
2 T rice vinegar (I used Honey-Ginger balsamic vinegar)
1 tsp red chili flakes (I had some chili-garlic crisp in a jar from making Chili-Crisp Butternut Squash Dumplings and used a heaping tablespoon. I could have used more.)
Add 4 cups of chicken stock and 2 cups coconut milk (or half if you want less broth) to the skillet.
Open two of the wheat noodle packages and massage them to separate from the block of compressed noodles. (There are three packages in the TJ box.) They are fully cooked. Drop into the soup with some sliced (lengthwise) baby bok choy. Cover and heat for a few minutes until everything is hot and the bok choy has wilted and serve.
Serve hot in bowls, garnished with chopped roasted and salted peanuts, sliced green onions, chopped cilantro leaves and toasted sesame seeds.
