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Noodles with pork and peanut sauce.

Brown the meat while pasta boils.

1 pound ground pork, pinched into 1-inch lumps

3 tablesppons salad oil


1/2 pound dry capellini or dried rice threads

4 cloves garlic, minced

1 medium-size onion, cut lengthwise into slender strips

Peanut sauce (recipe follows)

1-1/2 cups lightly packed slivered mustard greens

In a 10- to 12-inch frying pan on high heat, add pork to 2 tablespoons of the oil. Cook and gently stir until well browned, about 5 minutes.

Also bring 4 inches water to boiling in a 5- to 6-quart pan. Add capellini or rice threads and remaining oil. Boil, uncovered, until tender to bite (4 minutes for capellini, 3 minutes for rice threads). Drain.

To pork, add garlic, onion, peanut sauce, and 1 cup of the greens; stir until boiling. Mix with capellini; top with remaining mustard greens. Serves 4.

Peanut sauce. Mix 1/4 cut each soy sauce and regular-strength chicken or beef broth, 2 tablespoons each cream-style peanut butter and hoisin sauce (or tart jam), and 2 teaspoons sugar.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Author:Kam, Susan
Date:Feb 1, 1984
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