avec poivrons et céleri
Le porc et la sauce façon sambal se combinent délicieusement bien dans ce plat de nouilles épicé! La sauce aux huîtres végétariennes ajoute à ce souper une touche d’Asie du Sud-Est, tandis que les échalotes frites ajoutent cette texture croquante que tout le monde adore. Ces nouilles feront fureur!
Allergens
Utensils
Tags
Porc haché
250 g
Linguines
170 g
Poivron
1 unit(s)
Céleri
3 unit(s)
Oignons verts
2 unit(s)
Gousses d'ail
4 unit(s)
Ail, bulbe
unit(s)
Gingembre
30 g
Sauce aux huîtres végétarienne
0.25 cup
Sauce aux piments et à l’ail
2 tbsp
Mélange d'épices pour sauce
2 tbsp
Échalotes frites
28 g
Huile
1.5 tbsp
Sucre
2 tsp
Sel
0.125 tsp
Poivre
0.125 tsp
- Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Thinly slice celery crosswise.
- Thinly slice green onions.
- Peel, then mince or grate garlic.
- Peel, then mince or grate 1 tbsp (2 tbsp) ginger. (NOTE: Reference ginger guide.)
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then celery. Cook, stirring occasionally, until starting to soften, 1-2 min.
- Add peppers. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.
- Add 1/2 tbsp (1 tbsp) oil and half the green onions, then toss to combine.
- Cover to keep warm.
- Meanwhile, reheat the same pan (from step 2) over medium-high.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork.
- Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**
- Sprinkle 2 tsp (4 tsp) sugar over top. Cook, stirring often, until pork is dark golden-brown, 2-3 min.
- Add Gravy Spice Blend, garlic and ginger to the pan with pork. Cook, stirring often, until aromatics are fragrant and pork is coated, 1 min.
- Add 3/4 cup (1 1/2 cups) water, vegetarian oyster sauce and half the chili-garlic sauce. Bring to a simmer.
- Once simmering, cook, stirring often, until sauce thickens slightly, 2-3 min.
- Remove from heat, then add veggies. Season with pepper, then stir to combine.
- Add pork, veggies, sauce and reserved pasta water to the pot with linguine.
- Season with salt and pepper, then toss to combine. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
- Divide chili-garlic pork noodles and any remaining sauce in the pot between plates.
- Sprinkle with crispy shallots and remaining green onions.
- Drizzle with remaining chili-garlic sauce.
890
kcal
Calories
36
g
Fat
12
g
Saturated Fat
103
g
Carbohydrate
21
g
Sugar
8
g
Dietary Fiber
39
g
Protein
80
mg
Cholesterol
2130
mg
Sodium
0.2
g
Trans Fat
1050
mg
Potassium
100
mg
Calcium
5
mg
Iron
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