Tasty, spicy recipe from Cooking Light. It’s super easy, but more of a 40 minute than a 30 minute meal, which I thought it would be going in. Reminiscent of sesame noodles. I bet it would be good garnished with toasted sesame seeds. Mine turned out a bit spicier than expected – I think because of the dried ginger.
salt and pepper
8 oz pork tenderloin
8 oz uncooked fettucine
1/4 cup almond butter
2.5 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp fresh ginger (I only had dried and used less)
1 tsp sriracha or chili garlic sauce
1 cup scallions, chopped
1/3 cup chopped mint
Preheat oven to 425.
Drizzle pork w/ olive oil and season with salt and pepper. Roast for 10 minutes on one side, and another 10 minutes on the other. Let rest and then shred. At this point I thought it was a bit bland, so I doused it with soy sauce and returned it to the oven for a couple more minutes.
As that is going on, boil water and cook pasta according to directions. Whisk together almond butter, 2 tbsp of salted pasta water, soy sauce, vinegar, ginger and hot sauce.
The recipe serves 4, so divide noodles, pork, sauce and onions/mint evenly between bowls and serve.