I made spaghetti the other nite and ended up with some leftover pasta. I could have put the leftover sauce on it but when I do that nobody eats it. So I saved the sauce for another meal. I hated to toss out that pasta tho so I put it in a plastic bag with the intention of using it the next day or so. Then I remembered a Chinese noodle dish a friend made many yrs ago. I loved it.
And so I started looking online for something like it. I
knew I could use this spaghetti in place of oriental noodles. And I knew
it had some peanut butter in it, also veggies. I found one or two I
liked but it had no meat in it. I wanted a whole meal. I searched in my
freezer and found two pork chops. And so I decided to make Teriyaki
sauce for those. But it was getting late and I had no time to marinate
I heated up the marinade to blend the flavors, then poured
some over the chops. I decided to bake them in the marinade. I didn't
have time to BBQ and I didn't want to watch the broiler or fry them on
top of the stove. I figured baking them in the marinade would infuse
them with the flavor and help evaporate it too, into a sauce. I still
had to make the noodle dish and I wasn't sure yet how that would come
about. Baking the chops left my hands free for the rest. It actually was
a good idea. By the time the chops where half done, I had all the
veggies chopped and figured out how I was going to make the sauce. And
so this recipe will be for two but you could easily double it or more. I
will say it was the bomb! And the heat from the pepper flakes was just
right......you knew there was heat but it didn't overwhelm the other
Teriyaki Pork Chops with Chinese Sesame Peanut Butter Noodles Serves 2.
First make the Teriyaki sauce:
1/3 cup mirin (Japanese sweet rice wine) ( didn't have this but I did
have my ginger preserved in a jar with dry sherry and used some of this
1/2 cup soy sauce
3tb. rice vinegar
1 tb. sesame oil
1 tb. honey
3-4 cloves garlic, minced
1 tablespoon minced fresh ginger
1/4 tsp. red pepper flakes
1/2c. orange juice
Put in a microwaveable
container and heat for 2min. on high. You could also bring to a boil and
simmer a few min. on the stove. This is to start to infuse the flavors
into the liquids. Set aside.
I used two pork chops because
its what I had on hand. You could just marinate pork or chicken strips
in some of this marinade if you wish and stir fry quickly. Because I
decided this late, I wanted a quick meal. So I put the chops into a
baking pan, poured about 1/3 of the mixture over them and baked them in a
400 degree oven. By the time they are half done, you will be ready to
make the noodle mixture.
While the pork is baking, chop up your veggies.
About 2c. of precooked spaghetti (leftover is perfect for this)
much of any veggie you would like to use. I used half of a broccoli
crown, chopped, 4 mushrooms chopped, 1/2 of a small red onion , sliced
thinly and one carrot shaved into strips with my veggie peeler. You
could also add peas, snow peas, green onion, peppers, bean sprouts, or
anything else you might have around. Its a good way to use up leftovers
and bits of things. The ratio of noodles to veggies is about 1/3 veggies
to 2/3 noodles. Its not meant to be a veggie dish but of course you
could do that if you wish.
Also 1/4c. peanut butter. Recipes
seem to call for smooth but I had organic crunchy here and I liked it.
Little bits of nuts throughout the mix were delish. :)
take remainder of marinade and add the peanut butter. Again put in
microwave for two minutes to melt the peanut butter and make it easier
to whisk into the sauce. Taste this. I found my peanut butter took away
some of the sweetness so I added a tsp. of sugar to it to balance it.
Since this was fresh organic butter that may have had something to do
with it so taste and adjust to what you think you would like. However
you don't want it really sweet, just a hint.
Then chopped veggies. Better
to do this all at once so the stir fry goes quickly. Once these are
chopped, check pork chops. They should be about half done by now and
browning nicely. Take out of oven and turn them over and return to oven
till the noodle mix is done.
Add a tb or so of vegetable
oil in a pan. I have a stir fry wok pot but you could use a fry pan too.
Get the oil really hot then add the broccoli. Stir and let cook a
minute. Then add the carrot strips and cook 2 min. more.
Add the onions and mushrooms
since these don't need as much time to cook. ( here's where you would
add snow peas, peas, sprouts, peppers, etc. since they don't take long
to cook). If it looks like it might need a bit more oil, add it.
Mushrooms absorb it fast. Cook till mushrooms look like they are
starting to shrink. Then add pasta and stir well to heat thru.
Put the rest of the marinade
with the peanut butter on the noodle mix and stir in well and heat thru
till sauce thickens. Check the chops, they should be done about now
unless they were thick ones.
To serve, put some noodle mix on a
plate and top with chopped cilantro (or green onion if you like). Top
with pork chop and any juices in the pan.