The Soup Diva

This is the perfect recipe to use that leftover meat in the fridge (such as Honey Soy Pork Roast)!

• 1/2 lb (or so) cooked chicken, pork, shrimp, or beef (or tofu)
• 1 bell pepper, diced (I prefer red) or 1 small jar pimiento
• 1/2 cup shredded carrots
• 2 green onions, diced (separate whites from greens)
• 1 egg
• 8 oz wide rice noodles
• 1/4 cup nut butter
• 1/4 cup water
• 2 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp tamarind paste (optional, but authentic)
• 1 tbsp sesame (or canola) oil
• 1 tbsp fish sauce (or Worcestershire sauce)
• 1 tbsp lime juice (1/2 lime fresh squeezed)
• 1 tsp minced garlic
• 1/2 tsp Sriracha or chili garlic paste
• Salt and black pepper to taste
• Chopped peanuts or sesame seeds and cilantro to garnish (optional)

Whisk together nut butter, water, soy sauce, honey, fish sauce, lime juice, Sriracha, and seasonings; set aside. Boil noodles until al dente; drain. Heat oil and garlic in skillet on medium; add bell pepper, carrots, egg, and white part of onions and stir constantly until egg is cooked. When vegetables are done, stir in meat and heat through; turn off heat and stir in sauce and noodles, and toss to coat. Garnish with onion greens, chopped peanuts or sesame seeds, and cilantro if desired.