12 hours ago
Thursday, November 3, 2011
If you love this recipe already, I have made it even better.
Not to worry, it's almost the same. I just bumped it up a bit, because I felt it was a bit too dry the first time around.
I also added crunchy red bell peppers and scallions to the mix along with the carrots and cilantro.
We love this so much, that I actually make an extra pork loin, so we can have this dish the next night for dinner.
Pork Sesame Noodles Perfected:
1/2 box thin spaghetti or linguine (8 oz.)
3/4 lb. leftover cooked pork tenderloin, shredded
2 tbsp vegetable or canola oil
2 large garlic cloves, chopped
3 tbsp soy sauce
3 tbsp balsamic vinegar
2 tbsp honey
3 tbsp Asian sesame oil
1/4 tsp Hiracha sauce (hot stuff)
1/2 red bell pepper, cut into matchsticks
2 carrots, peeled and cut into matchsticks
3 green onions (scallions), sliced on the bias
large handful of fresh cilantro
While the pasta is boiling, make the sauce.
In a large skillet (large enough to hold the pasta and vegetables), cook your garlic in the oil for 2 minutes until fragrant. Remove from the heat. You don't want your garlic to turn color.
Now add the rest of the sauce ingredients to the garlic and whisk together. Set the sauce aside.
When your pasta is done, drain it and add it to the pan with the yummy sauce.
Now add the vegetables and mix all together with the pasta, using tongs. Keep the flame on low, so everything is heating up together, about 2 minutes. You want your veggies to be barely cooked, remaining crunchy.
Garnish with fresh cilantro and serve immediately.