Thai Noodle and Pork bowl

Peanut Butter, Pork and Pasta... OH MY! I had some leftover ground pork in the freezer from the Parmesan Herb Meatballs and was craving something asian-inspired. This dish was incredibly fast to make and tasted great. I will definitely be making this again soon!

5 ounces pasta
1/2 cup chicken broth
1 Tbsp lite soy sauce
4-6 oz ground pork
3 scallions
8 baby carrots
1/2 red bell pepper
1 clove of garlic, crushed
1 Tbsp fresh ginger, shredded
1 1/2 Tbsp creamy peanut butter
1/4 tsp red pepper flakes, optional

Cut the scallions into 1-2 inch pieces. Cut the bell pepper into thin strips. Cut the baby carrots in half lengthwise and then cut again lengthwise.

Bring a pot of water to boil and cook the pasta as directed.

In a bowl, mix the broth and soy sauce together.

In a large skillet, cook the ground pork over medium heat until browned and no longer pink.

Add the scallions, carrot, bell pepper, ginger and garlic. Cook for an additional 3-5 minutes, or until veggies begin to soften.

Stir the broth mixture and peanut butter into the pork and veggies. Cook until peanut butter is melted and blended.

Drain the pasta, reserving a half cup of the pasta water. Add the pasta to the skillet and toss evenly to coast with sauce. Stir in some pasta water if needed to keep the mixture creamy.