Food & Wine’s Kay Chun uses spaghetti as the base for her Thai-inspired pork stir-fry, which is bright and satisfying.
Slideshow: More Fast Asian Noodle Recipes
12 ounces spaghetti, broken into 3-inch pieces
2 tablespoons canola oil
1 pound ground pork
3 tablespoons finely chopped garlic
3 tablespoons finely chopped peeled fresh ginger
2 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
8 ounces curly spinach (8 packed cups)
Chopped basil, for garnish
How to Make It
In a pot of salted boiling water, cook the spaghetti until al dente. Drain.
In a large skillet, heat the oil. Add the pork, garlic and ginger and cook over moderate heat, stirring, until browned, about 5 minutes. Stir in the pasta, fish sauce, lime juice and spinach; season with salt and pepper and toss well. Transfer to bowls, garnish with basil and serve.
Ripe, fruit-forward, dry German Riesling.
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