Szechuan Noodles With Pork

Cost per serving $1.32. I found this recipe in Woman's Day magazine. I have not tried this recipe, but I'm posting this for safe keeping. I plan to use All Natural creamy peanut butter.

• Ready In: 18 mins
• Serves: 4

Ingredients

• 12  ounces linguine
• 1  cup chicken broth or 1  cup water
• 2  tablespoons light soy sauce
• 12  ounces ground pork
• 1⁄4 teaspoon red pepper flakes
• 6  scallions, cut in 1 1/2-inch pieces
• 1  large carrot, shredded
• 1  tablespoon  minced garlic
• 1  tablespoon  minced ginger
• 3  tablespoons creamy peanut butter
•  chopped cilantro (to garnish)

Directions

1. Bring a large pot of water to boil. Cook linguine as package directs. Stir together broth and soy sauce in a measuring cup.
2. Heat a large skillet over medium-high heat. Add ground pork and red pepper flakes. Cook 5 minutes, breaking up, until browned and no longer pink. Add scallions, carrot, garlic and ginger; cook 3 minutes.
3. Stir broth mixture and peanut butter into pork. Cook until peanut butter is melted and blended.
4. Reserve 1 cup pasta water. Drain linguine, add to skillet and toss to evenly coat with sauce. (Stir in some pasta water if needed to keep mixture creamy). Sprinkle with cilantro.