Spaghetti With BBQ Pork & Veggies

• 1 lb pork, partially frozen then thinly sliced
• 3 scallions, minced
• 2 garlic cloves, minced
• 1 -3 jalapeno pepper, minced
• 2 teaspoons sugar
• 2 tablespoons Worcestershire sauce
• 1 lime, juice of, only
• salt and pepper (to taste)
• 3 carrots, grated
• 1 (8 ounce) package spaghetti
• 2 tablespoons oil
• 12 head romaine lettuce, shredded
• 12 cucumber, peeled, seeded and thinly sliced
• 12 bunch cilantro
• 12 bunch mint
• 14 cup roasted peanuts, roughly chopped
• 1 cup butter, melted

1. In a large bowl, mix together the pork, shallots or scallions, garlic, peppers, sugar, Worcestershire sauce, lime juice, salt and pepper.
2. Set aside to marinate for 15-30 minutes.
3. Bring a large saucepan of water to boil.
4. Add the carrots and blanch for about 30 seconds.
5. Remove the carrots with a slotted spoon to a bowl of cold water to stop the cooking.
6. Place the spaghetti in boiling water for 10 minutes until cooked through.
7. Drain, rinse in cold water and set aside.
8. Heat the oil in a saute pan or wok over medium-high flame.
9. Remove the pork from its marinade and saute quickly until just cooked through, about 2 minutes.
10. Remove from heat.
11. Add equal amounts of the carrots and lettuce to each 2 or 3 deep serving bowls.
12. Place equal amounts spaghetti on top of the vegetables.
13. Then place a spoonful of pork on top of the noodles to cover them about 1/3 of the way.
14. Place the sliced cucumber neatly over another 1/3 of the noodles.
15. Finally, lay sprigs of cilantro and mint over the remaining 1/3 of the noodles.
16. Sprinkle peanuts over each dish and serve with melted butter to pour over the noodles to taste.

pork, scallions, garlic, pepper, sugar, worcestershire sauce, lime, salt, carrots, oil, head romaine lettuce, cucumber, cilantro, mint, peanuts, butter

Taken from www.food.com/recipe/spaghetti-with-bbq-pork-veggies-348209 (may not work)