There are days when all I want is a big plate of noodles – and because I haven’t yet found the takeout joint with the tangle of irresistibly creamy-spicy-peanutty noodles, I make them myself. I made this particular batch a couple weekends ago, and have answered a few DM requests for the recipe since – sorry it has taken so long to share. I’m going to leave it here to keep you well fed while the three of us hop on a plane for London – just to go exploring and eat some fish and chips. (Mike has never been overseas, and so I got a crazy deal last fall and surprised him and W. I’m writing this as we pack. SO EXCITED. I love London.)
A pound of fresh Asian noodles is impossibly cheap, and ground pork is about the most affordable of the ground meats – I love it when it’s cooked until crispy, all salty with soy and spiked with ginger and garlic. This isn’t a springy noodle dish, light and bouncy with crisp veggies – it’s dense and chewy, rich from the peanut butter, but the rice vinegar, green onions and cilantro keep it from being too heavy. It’s the sort of thing I want to eat with chopsticks straight from a paper takeout container, but I’ll settle for a shallow bowl and my couch.