Fire it up! This dish is made for fans of big flavours. Peanut butter adds depth to these dragon noodles, while bell pepper and bok choy add crunch! Sriracha is optional, but highly recommended for a spicy finishing drizzle!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Bell Pepper
Shanghai Bok Choy
Soy Sauce(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Sweet Chili Sauce
Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain noodles.
Meanwhile, cut bok choy into 1-inch pieces. Core, then cut pepper into 1/2-inch pieces. Peel, then mince or grate garlic. Whisk together sweet chili sauce, peanut butter, soy sauce, chili garlic sauce and reserved pasta water in a medium bowl. Set aside.
Heat a large non-stick pan over medium heat. When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then pork and garlic. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
Add peppers and bok choy to the pan with pork. Cook, stirring often, until veggies are tender-crisp, 2-4 min. Add noodles and sauce. Cook, stirring often, until sauce thickens slightly and coats noodles, 2-4 min. Season with salt and pepper, to taste.
Divide spicy pork and peanut dragon noodles between bowls. Drizzle sriracha over top for more heat, if desired. Sprinkle with peanuts.