Defending the honor of Spicy Peanut Noodles with Ground Pork and Shredded Vegetables

When I looked up the reviews for Spicy Peanut Noodles with Ground Pork and Shredded Vegetables (click for the recipe) on the Fine Cooking magazine website, I was absolutely mystified to find a couple of negative ones.
   I felt compelled to defend the dish’s honor with my own review on the website and another on this blog, because it is simply fabulous.
   It was wholesome and clean-tasting, with a lovely blend of fresh vegetables and noodles. The peanut butter provided the perfect note of peanut flavor.
   I would serve this dish to others in a heartbeat.
   My husband and I followed the recipe to the letter, using most of one jalapeno pepper where the option was given to use one or two depending on spice preference. We’re sissies when it comes to spicy foods, and found one jalapeno was just perfect -- it wasn't spicy at all.
   We used the zucchini instead of yellow squash when that option was offered.
   Working together, we made this in 45 minutes without rushing. It was a perfect weeknight meal.
   Rice noodles (in the Asian ingredients part of the supermarket) are boiled and drained. Ground pork is sauted in a skillet.
   Crunchy peanut butter, rice vinegar, fish sauce, sesame oil and water are whisked together until smooth.
   The noodles, pork, chopped jalapenos, grated squash, grated carrots and chopped fresh mint are tossed with the sauce.
   The recipe says to serve the dish at room temperature. You won’t need to wait for long; it’s a room temperature mere moments after it’s put together.

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