Peanutty Pork Noodles with Crunchy Celery

This is a series of recipes from Molly Baz’s new cookbook Cook This Book. On Fridays she reveals on her Instagram feed what recipe we will follow along with her on her insta story for her Sunday Supps!

Cook this Book by Molly Baz

Ingredients:

6 garlic cloves, thinly sliced

1(2-inch) piece ginger, grated

1 lb ground pork

4 celery stalks, plus their leaves

½ cup crunchy peanut butter

¼ cup low sodium soy sauce

¼ cup unseasoned rice vinegar

3 Tbl sriracha

3 Tbl honey

2 Tbl vegetable oil

Salt

1 lb. fresh linguine or pappardelle

Directions:

Bring a large pot of heavily salted waters ¼ cup soy sauce to a boil.

In a medium bowl, whisk together ½ cup peanut butter, ¼ cup soy sauce, ¼ rice vinegar, 3 Tbl sriracha, and 3 Tbl honey until well combined. Set this aside.

Remove the leaves from celery stalks and set aside for garnish. Thinly slice celery on ¼ inch slices.

Divide and shape 1 lb ground pork into 3-inch round patties. Season all over with salt.

Heat 2 Tbl vegetable oil in a large Dutch oven over medium heat until just beginning to smoke. Add pork patties in a single layer and cook, undisturbed, until crispy and brown underneath, 3 to 4 minutes. Use the spatula to flip the patties over and then break them into smaller pieces.

Add the garlic and ginger and cook, stirring often, until fragrant, 2 minutes longer. Remove from the heat.

Add 1 lb fresh linguine to the boiling water and cook according to the package directions until al dente. Coop out and reserve 1 ½ cups of the pasta water, then drain the pasta.

Add drained pasta to Dutch oven along with the peanut sauce and about ½ cup of reserved pasta water. Turn the heat down to medium and cook stirring and adding more pasta water as needed, until noodles are well coated, about 1 minute.

Remove pan from heat and stir in sliced celery. Serve topped with celery leaves.