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Szechwan Peanut Noodles

Prep: 10 minutes • Cook: 25 minutes • Serves: 8


1 package (1 pound) linguine or spaghetti pasta
2 pounds ground pork
4 large garlic cloves, crushed with press
1-3/4 cups reduced-sodium chicken broth
1/2 cup Schnucks smooth peanut butter
1/3 cup dry sherry
1/3 cup less-sodium soy sauce
1/4 cup grated peeled fresh ginger (from 3 ounces ginger)
3/4 teaspoon crushed red pepper flakes
1 tablespoon Asian sesame oil
2 bunches green onions, thinly sliced
1 red bell pepper, cut into 2-inch matchstick-thin pieces
1/2 cup Schnucks unsalted dry roasted peanuts, coarsely chopped

1. Heat 12-inch covered saucepot of salted water to boiling over high heat; add pasta and cook as label directs.

2. Meanwhile, in 12-inch skillet, cook pork over medium-high heat 12 to 15 minutes or until pork is lightly browned, breaking up meat with side of spoon. Drain off any fat in skillet.

3. Stir in garlic, broth, peanut butter, sherry, soy sauce, ginger and red pepper flakes; heat to boiling, stirring frequently. Boil 2 minutes or until mixture thickens slightly.

4. Drain pasta, then return to same saucepot. Add sesame oil and toss until well coated. Add green onions, bell pepper and pork mixture and toss until well combined. Serve pasta sprinkled with peanuts.


Each serving: about 629 calories, 33 g total fat
(9 g saturated), 61 mg cholesterol, 651 mg sodium,
51 g carbohydrate, 4 g fiber, 29 g protein