Spicy Carnitas Noodles

This recipe was developed by chefs at the University of Oklahoma during one of our product trainings.

Servings: 3
Serving size: 8 oz.

Ingredients

1 lb. egg-free elbow macaroni noodles
3 Tbsp. creamy sunbutter
3 Tbsp. soy sauce
3 Tbsp. date nectar
1/2 tsp. black pepper
8 oz. Barvecue Naked BVQ
2 Tbsp. balsamic vinegar
1.5 Tbsp. sriracha sauce
1/2 cup red peppers, sliced

Optional garnishes
Cucumber matchsticks
Thinly sliced scallions
Avocado slices
Chopped parsley

Preparation

1. In a large pot, bring 4 quarts of water to a boil. Reserve 1/2 cup of the hot water.
2. Add the pasta to the pot, stirring occasionally, and cook until al dente. When finished cooking, drain the pasta and set aside.
3. While the pasta is cooking, in a small bowl, whisk together the sun butter, soy sauce, date nectar, black pepper, and the reserved water.
4. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the vegan carnitas and sliced red peppers. Cook 3-5 minutes.
5. Add the garlic, vinegar, and sriracha sauce. Cook about 1 minute, stirring constantly.
6. Stir in the sun butter mixture, followed by the pasta.
7. Cook 2-4 minutes until the pasta is shiny and the sauce clings, stirring and tossing with tongs.
8. Remove from heat, and taste and season with additional soy sauce and black pepper if needed.
9. Place 8 oz. of spicy carnitas noodles on plate, and add any optional garnishes as desired.