Spicy Sweet Pork Noodles
Cooking up something every night has become the norm. I love the taste of summer but on occasion I just have to shake it up with something that we could eat any time of the year. I look forward to making this recipe in the winter months too.
- 2 lbs ground pork
- 1 3″ piece of ginger peeled and chopped into matchsticks
- 2 tbsp. sugar
- 2 tbsp. tomato paste
- 3 sprigs of basil – and extra for the end
- 1/3 cup hot chili paste
- 1/4 cup soy sauce
- 1/4 cup unseasoned rice vinegar
- 1 lb. dried spaghetti noodles
In a large non-stick wok – my new favorite pot – put in the pork. Let it just sit there for about 5 minutes on medium-high heat to brown. Then stat to break it up. Add the ginger and sugar, continue mixing and breaking. Add the tomato paste and the basil. Stir until the paste starts to get really dark brown. Add the chili paste, soy, vinegar and 2 cups of water. Bring to a boil and then down to a simmer. Let this hang out for about 30 minutes uncovered.
Once the noodles are done, add them to the sauce pan using tongs to mix everything up. Chop some basil and put it over the top. Serve.
In addition I made a salad with a Thai dressing. Mix everything together below and toss over greens.
- 1/3 cup lime juice
- 2 tbsp. fish sauce
- 2 tsp. red pepper flakes
- 1 tsp. dark brown sugar
- 2 tsp. sea salt
- 1 tbsp. olive oil
- chopped Thai Basil, mint, cilantro (or whatever you want)