cold thai mushroom salad with spicy peanut sauce
Sounds like a good noodle salad. From mushroominfo.com.
prep time
20 Min
cook time
10 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 8-oz packages udon noodles or spaghetti
- 1 tablespoon olive oil
- 8 ounces boneless pork chops, cut into thin strips
- 4 cups bok choy or coleslaw mix
- 6 ounces fresh white mushrooms, thinly sliced
- 1 1/2 cups red bell pepper, thinly sliced
- SPICY PEANUT SAUCE:
- 1/2 cup creamy peanut butter
- 1/4 cup ketchup
- 1/4 cup rice wine vinegar
- 1/4 cup water
- 2 tablespoons soy sauce
- 1 1/2 teaspoons minced fresh ginger
- 1 teaspoon sugar
- 3/4 teaspoon minced garlic
- 1/2 teaspoon crushed red pepper
How To Make cold thai mushroom salad with spicy peanut sauce
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Step 1If using udon noodles; cover with cold water for 20 minutes, drain. Meanwhile, fill a large sauce pot 3/4 full with salted water; bring to a boil. Add noodles; cook until firm-tender, about 2 minutes. Drain and rinse under cold water; set aside in a large serving bowl; covered.
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Step 2If using spaghetti cook in salted water according to package directions; drain and rinse under cold water; set aside in a large serving bowl.
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Step 3In a large skillet heat 1 tablespoon of oil until hot. Add pork; cook, stirring frequently, until no longer pink, about 3 minutes; cool slightly. Add to pasta along with bok choy, mushrooms and red peppers. Toss with Spicy Peanut Sauce. Serve garnished with enoki or white mushrooms cut in strips, and chopped salted peanuts, if desired.
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Step 4Spicy Peanut Sauce: In a small bowl combine peanut butter, ketchup, vinegar, water, soy sauce, ginger, sugar, garlic and red pepper. (Makes 1 1/4 cups)
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