Sesame Noodles With Pork And Snow Peas
|Whole wheat spaghetti/Regular spaghetti||8 Ounce (Thin Variety)|
|Boneless pork blade chops/Pork sirloin cutlets / 1 pound skinned and boned chicken breasts||1 Pound, cut 1/4 inch thick|
|Carrots||2 Large, peeled and coarsely shredded|
|Frozen snow peas/Frozen sugar snap peas||1 Cup (16 tbs), unthawed|
|Oriental sesame oil/Vegetable oil||2 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Creamy peanut butter||1⁄4 Cup (4 tbs)|
|Reduced-sodium soy sauce||3 Tablespoon|
|White vinegar||3 Tablespoon|
|Ground ginger||3⁄4 Teaspoon|
|Garlic||1⁄2 Clove (2.5 gm)|
Cook the spaghetti according to package directions in a large kettle of boiling water and let the pork simmer along with it both will be done at the same time.
Add the carrots and snow peas to the kettle for the final 2 minutes of cooking.
Skim the froth from the spaghet-cooking water, then, using a slotted spoon, transfer the pork to paper toweling to drain.
Drain the spaghetti, carrots, and peas well, and place in a large serving bowl.
Add the oil and toss.
Cut the pork into thin strips, add to the bowl, and toss well.
Cover and refrigerate for 1 to 2 hours.
Whirl the water, peanut butter, soy sauce, vinegar, honey, ginger, and garlic in a food processor or an electric blender at high speed until smooth about 1 minute.
Transfer to a small bowl, cover, and refrigerate.
When ready to serve, add the peanut sauce to the pork and spaghetti and toss well.