Ingredients
- 12 ounces dry rotini pasta
- 1 1/2 tablespoons sesame oil
- 5 scallions (thinly sliced, whites and greens separated)
- 2 tablespoons minced fresh ginger
- 2 garlic cloves, minced
- 1 to 1 1/4 pounds ground pork
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar (unseasoned)
- 1 tablespoon sambal oelek (or more to taste, or other Asian chile paste)
- 1 tablespoon granulated sugar
- 1/2 cup peanut butter (crunchy)
- 2/3 cup low-sodium chicken broth
- 1 medium lime (cut into 4 wedges)
- Salt & pepper
How to Make
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Step 1: Bring a large pot of salted water to a boil. Add the rotini and cook according to package directions until al dente.
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Step 2: Meanwhile, skillet over medium heat. Add the oil, then the scallion whites. Cook, stirring, until softened, about 1 minute. Add the ginger and garlic and cook, stirring for 30 seconds.
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Step 3: Crumble in the pork and cook, stirring occasionally, until it loses its pink color, about 5 minutes. Stir in the soy sauce, vinegar, sambal oelek, and sugar and cook until bubbling. Add the peanut butter and stir until incorporated. Pour in the broth, stir well, and bring to a simmer. Cook for 2 minutes, stirring occasionally.
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Step 4: Reserve 1/2 cup of the pasta water, drain the pasta, and return it to the pot. Stir in the pork mixture and scallion greens. Thin the sauce with the pasta water, if necessary. Divide among plates or bowls, squeeze a lime wedge over each serving>
We hope you enjoy this recipe!
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