Chili Lime Peanut Noodles
Feel free to swap ground pork for any ground meat or omit entirely to make vegetarian! Don’t forget to reserve the cooked pasta water (aka liquid gold).
8 oz soba, rice noodles, or spaghetti
1 lb ground pork
½ cup Chili Lime Not Just Salad Dressing, plus more to serve
1 tablespoon plus 1 teaspoon soy sauce, divided, plus more to serve
Sliced scallion, to serve
Chili crisp, to serve (optional)
Bring a large pot of water to a boil and cook the noodles until al dente, reserving ½ cup pasta water. Drain, rinse, and place back in the pot.
Meanwhile, in a medium nonstick skillet, cook the pork with 1 T soy sauce (no need for oil) until no pink remains, breaking up with a wooden spoon, about 5 minutes.
In a medium bowl, whisk together the Not Just Chili Lime Salad Dressing, One Trick Pony Nuts Smooth Peanut Butter, and remaining 1t soy sauce and pour into the pasta pot along with the pasta water. Stir until silky smooth and clings to the pasta. Add the cooked pork and mix to fully incorporate.
Garnish with scallions and drizzle with more optional dressing, soy sauce, and chili crisp.