Spicy Pork & Cucumber, Chinese

Ryan loves cucumbers and I love spicy. Win, win.

Note: I know a lot of natural people that don't use soy sauce. I have heard amino acids are a great substitute but I've never used them. I'm an everything-in-moderation lady, so I don't mind the soy.

I meant to make a veggie side. But I walked in the door, started cooking, and things were a bit hectic and I forgot. Oops. My quick & easy stove top sweet potatoes go great with this!

From Cardo's Farm: Cucumbers
From Homestead Farms: Pork

First make the red pepper sauce.

• 2 tblsp cornstarch
• 6 tblsp soy sauce
• 1/2 c sugar
• 1/4 sherry
• 2 tblsp chili sauce (I use Sriracha)
• 2 tblsp fresh minced ginger
• 2 tsp sesame oil

Mix cornstarch with 1 tblsp soy sauce in a bowl, set aside. In a small pan over medium heat: 5 tblsp soy, sugar, sherry, chili sauce, ginger, and oil. Bring to a boil. Add cornstarch mix. Simmer 1 min and remove from heat and set aside.

Now for the good stuff.

• 3 tblsp veg. oil
• 1 lb. ground pork
• red pepper sauce (above)
• Flat Chinese noodles (I like rice noodles)
• 5 tblsp soy sauce
• 3 tbls sesame oil
• 1 large cucumber, peeled, seed, and diced

Above: cucumber and red pepper sauce

Cook pork on med-high. Add veg oil as needed. Drain any fat and add the red pepper sauce. Reduce to a simmer and simmer 20 min. (Before I added the sauce, I snagged some of the pork for The Moose's snack pack.)

Mix sesame oil and soy sauce in a small bowl.

Boil a pot of water. Add salt and 1 tblsp veg. oil. Boil noodles for 5 min. Drain, rinse with hot water. Return to the pot and toss the noodles in the oil & soy mix.

Toss the noodles and meat together. Top with cucumber.

Yummy!