Since Sunday night is pasta night, last night I swapped the traditional Italian-American “macaroni and gravy” for the Sichuan Pork Noodles from a recent Splendid Table newsletter. The recipe was surprisingly quick and easy. The sauce – a mixture of ground pork with chicken broth, peanut butter, fresh ginger and other flavors, was cooked in one pot while the water boiled for the noodles in another. The result had a kick and was satisfying for a rainy spring night.
I wasn’t the only one who was taken by the recipe. The blog As Kat Knits also tried it – thanks to her for the photo!
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