Ingredients

• 1 , 16 ounce
• 2 tablespoons canola oil
• 0.67 cups dry-roasted peanuts
• 6 tablespoons low-sodium soy sauce
• 2 tablespoons sambal oelek , chile paste
• 2 teaspoons white sugar
• 5 cloves garlic , peeled
• 1 , 1 inch
• 8 ounces ground pork
• 0.13 teaspoons salt
• 1.25 cups cucumber - peeled , seeded, and chopped
• 0.75 cups thinly sliced green onion
• 0.33 cups chopped fresh cilantro
• 3 tablespoons lime juice

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. Place noodles in a large bowl.
3. 3 Heat oil in a large wok over medium-high heat. Add peanuts to pan; saute until fragrant, about 2 minutes. Remove from heat; cool slightly.
4. 4 Combine peanuts, soy sauce, sambal oelek, sugar, garlic, and ginger in a mini food chopper; process until finely ground.
5. 5 Cook pork and salt in a wok over medium-high heat until no longer pink, stirring to crumble, about 8 minutes. Add peanut mixture and 3/4 cup cooking liquid to pork; bring to a boil. Cook for 1 minute, stirring frequently.
6. 6 Add pork mixture, cucumber, green onions, cilantro, and lime juice to noodles; toss well. Serve.

Nutrition per serving