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