Quick weeknight · Lunch
18 October 2018
Satay Pork Noodles
First published in delicious.
Pork and noodles in a rich, crunchy peanut satay sauce. Quick, satisfying and full of flavour.
Ingredients
- 375g fresh wheat noodles
- 80ml (⅓ cup) soy sauce
- 2 tsp sesame oil
- 375ml (1½ cups) chicken stock
- ¼ cup Chinese black vinegar (or cider vinegar)
- 2 tbs crunchy peanut butter
- 2 tbs peanut oil
- 1 tsp sambal oelek, optional
- 1 tbs finely grated ginger
- 3 cloves garlic, crushed
- 700g pork mince1 tsp Szechuan peppercorns (from Asian grocers), coarsely ground
- 2 tbs hoisin sauce
- 2 tbs Chinese rice wine (Shaoxing)
- Chopped roasted peanuts, garlic chives, red chilli and spring onion, to serve
Method
- Cook noodles in a large saucepan of boiling water according to packet instructions, then drain, reserving ⅓ cup (80ml) cooking water. Return to the pan, add sesame oil and toss to coat.
- Combine stock, soy sauce, vinegar, peanut butter and sambal oelek (if using) in a bowl. Heat peanut oil in a wok or large frying pan over high heat, add ginger and garlic and cook, stirring constantly, for 1 minute or until fragrant. Add mince and Szechuan pepper and cook, breaking up with a wooden spoon, for 7 minutes or until well browned.
- Deglaze pan with hoisin and wine, stirring to combine. Reduce heat to low, add stock mixture and simmer for 2 minutes.
- Add noodles and reserved water and stir to combine. Serve topped with peanuts, chives, chilli and spring onion.
Notes
You’ll find sambal at Asian grocers and most supermarkets.
You’ll find Shaoxing at Asian grocers.
You’ll find Szechuan pepper at Asian grocers and spice shops.
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