Start to finish: 30 minutes Servings: 4 to 6
Ingredients:
1 pound spaghetti OR linguine OR dried udon noodles
3 tablespoons creamy OR crunchy peanut butter
3 tablespoons soy sauce, plus more if needed
3 tablespoons oyster sauce OR hoisin sauce
Ground black pepper
3 tablespoons grapeseed or other neutral oil
8 ounces ground pork OR turkey OR beef
2 medium garlic cloves, minced OR 1-inch piece fresh ginger, peeled and finely grated OR both
2 tablespoons balsamic vinegar
1 tablespoon chili-garlic sauce OR 1 1/2 tablespoons Sriracha sauce OR 1/2 teaspoon red pepper flakes
Directions:
In a large pot, bring 4 quarts water to a boil. Reserve 1/2 cup of the hot water. Add the pasta to the pot, then cook, stirring occasionally, until al dente. When the pasta is done, drain; set aside.
While the pasta is cooking, in a small bowl, whisk together the peanut butter, soy sauce, oyster sauce, 1/2 teaspoon pepper and the reserved water.
In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the pork and cook, breaking the meat into little bits, until no longer pink, 1 to 1 1/2 minutes. Add the garlic, vinegar and chili-garlic sauce. Cook, stirring constantly, until the pork is browned, about 1 minute. Stir in the peanut butter mixture, followed by the pasta. Cook, stirring and tossing with tongs, until the pasta is shiny and the sauce clings, 2 to 4 minutes.
Off heat, taste and season with additional soy sauce and black pepper.
Optional garnish: Chopped roasted peanuts OR chili oil OR cucumber matchsticks OR toasted sesame oil OR thinly sliced scallions OR a combination
