Cook noodles in 6 quarts boiling water for 3 minutes. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Place noodles in a large bowl.
Heat oil in a large nonstick skillet over medium-high heat. Add peanuts to pan; sauté 2 minutes or until fragrant. Remove from heat; cool slightly. Combine peanut mixture, soy sauce, and next 4 ingredients (through ginger) in a mini chopper; process until finely ground.
Cook pork and salt in skillet over medium-high heat 8 minutes or until done, stirring to crumble. Add peanut mixture and 3/4 cup cooking liquid to pork; bring to a boil. Cook 1 minute, stirring frequently. Add pork mixture, juice, and onions to noodles; toss well. Place about 1 3/4 cup noodle mixture in each of 4 bowls; top each serving with 5 tablespoons cucumber and 1 tablespoon cilantro.
We really enjoyed this recipe - it had a great flavor and was pretty easy to pull together. I used dried whole wheat udon noodles, because that's what I was able to find - that was the only change from the original recipe - and served with a side of edamame.
This is a very good week night recipe. My one year old enjoyed it very much and it was easy! I usually like to chop ingrediants for dinner in the morning, so we can spend more time together as a family, but there really wasn't alot to chop. This recipe makes alot of food. I think it serves 6 or 7.
The flavor was great! We used chicken, but our mistake was using the whole pound of ground chicken. We needed a little more of the sauce and will modify the recipe to accomodate for the extra chicken. We'll make it often...it was easy, inexpensive and no crazy ingredients. We had everything on hand.
I switch pork for chiken (IÂ´m jewish) and turnd out terrific!!!! My husband loved it! after the first bite he looked at me with a smile on his face and said: OMG, we need to eat this more often!!!!
I give this dish 10 stars!!! it is easy and a very nice way to turn boring noodles into a delicious fun dish!
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