6
1/2 500-g pkg spaghetti or fettuccine pasta
1/3 cup smooth peanut butter
1/4 cup dry sherry or chicken broth
2 tbsp hot chili-garlic sauce
1 tbsp soy sauce
1 small head broccoli
1 pork tenderloin
2 green onions, thinly sliced
Cook pasta following package directions, 8 to 10 min. Meanwhile, in a small bowl, whisk peanut butter with sherry, chili-garlic sauce (add more for additional heat) and soy sauce as best you can - any lumps will melt later. Slice broccoli stalks from florets. Cut florets into chunks. Peel stalks, then thinly slice. Slice pork into thin strips.
Coat a large, non-stick frying pan with oil and set over medium-high heat. Add pork. Stir-fry until golden-tinged, 3 min. Add sauce and reduce heat to medium. Stir constantly until pork is cooked, about 2 min. Add broccoli stalks and florets to pasta water for last min of cooking. Ladle out 1/4 cup (50 mL) pasta water and set aside. Drain pasta and broccoli, then return to pasta pot. Stir in pork mixture and green onions. If sauce is too thick, stir in pasta water, a little at a time, until sauce thins.
Calories 539, Protein 37g, Carbohydrates 62g, Fat 16g, Fibre 7g, Sodium 813mg.
Peanut butter and hot chili-garlic sauce are the secret ingredients in these nutty, takeout-style noodles.