"Here is a recipe my family and I really enjoy," Karen L. Nichols writes. "We hope other lovers of peanut butter will think it's delicious, too. It's easy to prepare and cooks very quickly in a wok or skillet."
PEANUT NOODLES AND PORK
1 (8-ounce) package wide egg noodles
1 (1 1/4-pound) pork tenderloin
1/2 cup soy sauce
2/3 cup chunky peanut butter
1 tablespoon sugar
1/2 to 1 teaspoon hot pepper sauce
3 green onions, sliced
1 small bunch spinach, coarsely sliced
Cook noodles in boiling water, then drain. Keep warm. Cut pork tenderloin into 1/8-inch-thick slices. In medium bowl, mix pork with 1/4 cup soy sauce and 1 tablespoon oil. Set aside.
In small bowl, mix peanut butter, sugar, hot pepper sauce, 1/4 cup soy sauce and 2/3 cup hot tap water until blended. Set aside.
Heat 3 tablespoons oil in wok or 12-inch skillet over medium heat. Cook green onions until tender. Turn heat to high and cook pork mixture until pork loses its pink color, 2 to 3 minutes, stirring constantly. Remove pan from heat.
Add noodles, peanut mixture and spinach to mixture, tossing gently to mix well. Briefly heat until hot, if desired. Serve immediately. Makes 4 to 6 servings.
--KAREN L. NICHOLS
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