This Chinese-style pork ragout is tossed with noodles and topped with a sweet-sour relish that balances the heat.
1 cup shredded seeded peeled cucumber
1/4 teaspoon salt
1 cup shredded carrot
1 tablespoon seasoned rice vinegar
2 teaspoons sugar
1/2 teaspoon dark sesame oil
8 ounces udon noodles (thick, round fresh Japanese wheat noodles)
1/2 cup fat-free, less-sodium chicken broth
1/4 cup natural-style peanut butter (such as Smucker's)
2 tablespoons low-sodium soy sauce
1 tablespoon chile paste with garlic (such as sambal oelek)
1/3 cup thinly sliced green onions
1 tablespoon minced peeled fresh ginger
6 ounces ground pork
2 garlic cloves, minced
How to Make It
To prepare relish, place cucumber in a colander; sprinkle with salt. Toss well. Drain 1 hour. Place cucumber on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumber, carrot, vinegar, sugar, and oil in a medium bowl; stir until well blended. Cover and chill 1 hour.
To prepare noodles, cook noodles according to package directions, omitting salt and fat. Drain and set aside.
Combine broth, peanut butter, soy sauce, and chile paste in a small bowl; stir well with a whisk. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add onions, ginger, and pork to pan; sauté 5 minutes or until pork loses its pink color. Add garlic to pan; sauté 30 seconds. Pour broth mixture into pan; bring to a simmer, and cook 1 minute or until slightly thickened. Pour pork mixture over noodles; toss well. Serve with relish.