Spicy Peanut Noodles

This recipe was developed by the chefs at Smith College during one of our product trainings.

Yields: 32 ounces
Serving Size: 8 ounces

Ingredients

2 tablespoons oil
2 garlic cloves, minced
1 tablespoon ginger, minced
1 onion, diced
5 dried chili peppers
1 pound Hungry Planet ground beef or Abbot’s Butcher ground beef
1/2 cup rice wine vinegar
1/4 cup peanut butter
3 tablespoons white sugar
2 tablespoons Hoisin sauce
2 cups broth, made with RC Fine Foods Harvest Vegetable Blend
24 ounces ramen noodles
Salt and pepper, to taste

Preparation

1. Saute garlic, onion, ginger, and chili peppers in oil.
2. Add ground beef and stir fry.
3. Deglaze with rice vinegar.
4. Scrape pan down and add peanut butter, sugar and Hoisin. Let cook down 5-10 minutes on low heat.
5. Add stock and let simmer another 5 minutes.
6. Cook ramen in boiling water and transfer into the sauce pan, tossing and coating ramen in sauce.
7. If too dry or sticky, add a little pasta water to pan as needed. Season with salt and pepper to taste.