I have a confession to make. I’m a peanut butter addict (to the natural kind). When I saw the nutty noodles with ground pork recipe online, I knew I had to test it.
This recipe was fairly easy to make, only taking me about 20 minutes. The most tedious part of this recipe was having to thinly slice the carrots. As you can see by my picture, I do not have the patience to thinly slice carrots, nor the culinary skills! But I am taking some cooking classes, so maybe one day I will win the carrot-knife battle. If you are looking for a little less crunch with this dish, its important to thinly slice the carrots, so don’t give up like I did.I was worried about how this recipe would turn out after tasting a dab of the peanut sauce. On its own, the tang of the sauce coming from the rice vinegar and fish sauce, was more sour than sweet and with the combination of peanut butter it seemed odd.  Would you combine vinegar and peanut butter and eat it? After testing this recipe, I would.When I combined all of the remaining ingredients, I was pleasantly surprised. The tang of the peanut sauce was cut back by the sesame oil, which added a charmingly faint sweetness to the meal. The bean sprouts added moisture allowing every bite to feel cool and cut back the sticky factor coming from the peanut butter. The carrots were added at the end of the cooking process, increasing the already crunchiness of this dish. I enjoyed the al dente carrots, chunks of peanuts from the peanut butter, and crispy bean sprouts.
Tip: I substituted the dried udon noodles with whole wheat spaghetti to increase the amount of fibre in this recipe.It’s about balance . . . Be a confident cook. Just because a recipe has listed ingredients, it doesn’t mean you can’t make some changes (except for when you are baking!). For example, in this recipe, I used natural peanut butter (with no added sugar or fat) instead of regular peanut butter, and whole wheat spaghetti (which contains more fibre) in place of the recipe’s suggested udon noodles.  Slight modifications such as these, can increase the fibre, decrease the sugar, and decrease the fat in your meal.  Here are some other simple healthy substitutions you can make while cooking:

  • Go brown: Try whole wheat bread, rice or pasta instead of white.
  • Go lean: Choose lean cuts of meat such as chicken, turkey, or extra lean ground beef.
  • Go natural: Use ingredients in their most natural form.
  • Go more herbs: Add some herbs for extra flavour in your recipes.
  • Go good oils: Know the fat content of the oils you use! Click here for a comparison chart.

The recipe I tested was easy and tasted like something I could buy at a restaurant here in Singapore. I was pleased. Give it a try and tell me what substitutions you make!

Overall recipe rating: 3.5/5 Kiwis