Page 246 - 28_Days_of_Clean_Eating.sanet.cd

Peanut Noodles with

Shredded Pork and Vegetables Dairy-Free

This simple noodle dish is a great way to reinvent leftover pork. If
you don’t have any leftover pork, shredded deli-roasted chicken is
a perfect substitute. You can also make this dish as spicy as you’d
like. If you’re sensitive to heat, add less sambal oelek chili hot
sauce, which is a great product to keep on hand, especially if you
like spicy foods. You can find it in the international foods aisle.

Make-Ahead Tip: This simple dish is delicious hot or cold, mak-
ing it an ideal make-ahead lunch. If you’d like to serve it warm, stir
in a few tablespoons of hot water before serving. This dish will last
for up to 2 days in the refrigerator.

8 ounces 100% whole- 2 garlic cloves, minced
grain linguine 1 tablespoon grated
1 (16-ounce) package frozen fresh ginger
stir-fry vegetables 1 teaspoon sambal oelek chili
(no sauce) hot sauce (optional)
½ cup Creamy Natural Peanut 1 pound shredded cooked pork
Butter (page 306) ¼ cup chopped fresh cilantro
2 tablespoons tamari or Lime wedges
coconut aminos
1. Cook the linguine according to the package directions; add the
vegetables during the last minute of cooking. Drain, reserving
1 to 1 ⁄ 2 cups of pasta water.
1
2. In a small bowl, whisk together the peanut butter, tamari, garlic,
ginger, and hot sauce (if using). Return all the ingredients to
the saucepan used for the pasta. Cook over medium heat for
4 minutes, adding enough pasta water to create a creamy sauce.
Stir in the pork and cilantro.
3. Serve with lime wedges.

Serves 4. Prep time: 10 minutes. Cooking time: 20 minutes. Total Time: 30 minutes.

Per serving: Calories: 605 Fat: 21.9g Saturated Fat: 4.4g Protein: 50.6g
Carbohydrates: 57.9g Fiber: 10.9g

Meat and Poultry Dinners 245