1/3 cup peanut butter (creamy or crunchy)
3 T rice wine vinegar, divided
1/4 cup soy sauce, divided
3 T toasted sesame oil, divided
2 carrots, peeled and shredded
1 jalapeno pepper, minced (remove the seeds and ribs for a less spicy dish)
1/2 large cucumber, peelend and thinly sliced
2 T olive oil
3 large scallions, chopped (white and green parts separated)
1 T minced ginger
4 cloves garlic, minced
12 ounces ground pork
12 ounces Chinese chow mein noodles
1. Put on a large pot of water to boil, and once it boils, add a generous spoonful of salt.
2. Meanwhile, make the sauce. Whisk together the peanut butter, 2 T of the vinegar, 2 T of the soy sauce, 1 T of the sesame oil, the carrots, half the jalapeno, and 2 T water. Set aside.
3. In a small bowl, combine the cucumber, olive oil, and remaining 1 T vinegar. Season with salt, taste, and adjust seasoning. Set aside.
4. Heat the remaining 2 T sesame oil in a large, non-stick skillet over medium-high heat. Add the scallion whites, ginger, garlic, and remaining minced jalapenos and stir for about 2 minutes. Add the pork, and cook for 5 minutes or so, breaking it up with a spatula or spoon and stirring often until nicely browned. Stir in the remaining 2 T soy sauce.
5. When the pork is almost done, add the noodles and cook for about 3 minutes (or according to package directions). Scoop out about half a cup of the pasta water, and then drain the noodles.
6. Add the pork and noodles to the sauce, and toss to combine -- tongs are great for this as they grip the noodles well. Add some of the reserved pasta water if needed to thin the sauce.
7. Serve topped with the scallion greens and cucumbers.