If you like spicy, you have to try this. It’s so simple, and can be changed up really easily. Substitute the pork for chicken or beef, or trade in the spinach for broccoli if you prefer. This makes a large amount, enough for about 6 people, but it’s great for leftovers. The longer it sits in the fridge, the more flavorful (and spicy!) it gets.
Spicy Sriracha Pork Noodles
1 lb boneless pork ribs, cut into large chunks (ground pork is fine too)
1 lb whole wheat spaghetti or lo mein noodles, cooked and drained
10 oz fresh baby spinach
2 T canola oil
2 T minced garlic
4 T low sodium soy sauce
2 T Sriracha sauce
2 T balsamic vinegar
1 T honey
1 tsp sesame oil
1 tsp minced ginger (or 1/2 tsp of powdered ginger)
salt & pepper to taste
salted peanuts, roughly chopped for garnish (optional)
Saute the garlic in canola oil in a large frying pan. Salt and pepper the pork, then add to the pan in an even layer. Turn the pork after about 2 minutes to brown the other side. In a small bowl, whisk together the soy sauce, Sriracha sauce, balsamic vinegar, sesame oil, honey, and ginger. When pork is browned, add the sauce and the baby spinach. Cook until pork is cooked through and spinach is wilted. Pour mixture over noodles in a large bowl or serving platter. Mix well. Add chopped peanuts to garnish. (Cilantro is also a good option as a garnish.)
Photo Credits: Jason Reiss
a philly education 