Peanutty pork noodles with crunchy celery from Cook This Book: Techniques That Teach and Recipes to Repeat (page 148) by Molly Baz

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Ingredients

low sodium soy sauce
celery
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EYB Comments

Fresh pappardelle can be substituted for fresh linguine.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Fresh pappardelle can be substituted for fresh linguine.
hjcrookston on May 05, 2026

Delicious! We used ground turkey instead of ground pork bc the store was out of stock and it still worked really well!
kelsey_sytpic on April 21, 2026

Delicious but would double the sauce next time.
CaptainPantsless on April 20, 2026

Made with a short pasta today. Still slaps.
RachelHiltzgerr on March 06, 2026

Molly doesn't disappoint. We loved this. Used 1/2 a pound of dry pasta and took everyone else's advice and added extra veg (about a cup of thin sliced cabbage and one carrot). I finished it with some fresh mint leaves. Perfect!
adellel on February 24, 2026

This was so delicious! I love peanut noodles, and this didn’t disappoint. Surprises that the celery didn’t annoy me.
BearTrapHouse on December 11, 2024

A classic go to. So good. We typically add thinly sliced carrot and cabbage as well to veg it up. Also depending on how much extra veg we use, we will 1.5 the sauce. We also normally use Cavatappi.
Hansgee on September 15, 2023

I made this once a few years ago and thought it was pretty meh. I recently felt inspired to give it another shot (the small ingredients list doesn’t hurt) and used fresh linguine from Whole Foods, rather than the dry noodles I subbed last time. This time, it was really good! It was a perfect meal to eat for leftovers and lasted quite a while. A delicious, simple Asian-inspired noodle dish. I probably won’t make it all the time considering the pound of fresh noodles cost $10, but it’s still a great recipe to have in your repertoire.
averythingcooks on April 05, 2022

I scaled everything back to 1/2 except for the noodles - I used 4 oz (1/4 recipe) of a thinner noodle to "leave room" for more veg (stir fried red onions, red peppers & broccoli). The sauce (made with a little less honey) was really flavourful and easy to heat up/down as preferred. Starting with pork patties ensured well browned, crispy bits before breaking them up into smaller pieces. Frozen peas went in with all the other veg and each bowl was topped with green onions & chopped peanuts. This was a great noodle bowl (with a great hit of freshness & crunch from the celery) that came together quickly as a lot of prep was done early. I would make this again for sure.
KarinaFrancis on October 21, 2021

I thought this was just ok. The sauce was really good, lots of peanuty flavour and a nice kick from the sriracha. I don’t see the point in making patties then breaking them up so I just left the pork in big lumps which worked. Not sure if I’d make it again
coryelizabeth on September 27, 2021

I made this with ground turkey and found it somewhat lacking, but....the recipe is a celebration of pork, after all. 3 TB of honey made the final dish quite sweet, at least to my palate; those who prefer things on the savory side might prefer to decrease the honey and increase the Sriracha. Nevertheless, this came together quickly and is certainly tasty.
rachelleg88 on July 29, 2021

Pretty good! Has a nice spiceyness to it, and the celery with the peanut butter kind of reminded me of my favourite snack! :) Would recommend to try and eat this same day, it's okay as leftovers but the sauce really thickens.
cheffreddie on June 10, 2021

Really nice with the fresh pasta. I love that the celery is tossed in raw at the end and just cooks slightly from the residual heat and retains a lot of crunch. The only thing I'd do differently is drain off at least half of the fat after cooking the ground pork - the recipe doesn't instruct to do this and I found the sauce to be just a little on the greasy side as a result. I think this would also be awesome as a vegetarian dish with either chopped shiitakes or some Impossible burger crumbles.