Satay Pork Noodles
Satay Pork Noodles
Ingredients
- 375g fresh wheat noodles
- 2 tsp sesame oil
- 1½ cups (375ml) Massel Chicken Style Liquid Stock
- 1/3 cup (80ml) soy sauce
- ¼ cup Chinese black vinegar (or cider vinegar)
- 2 tbsp crunchy peanut butter
- 1 tsp sambal oelek (optional)
- 2 tbsp peanut oil
- 1 tbsp finely grated ginger
- 3 garlic cloves, crushed
- 700g pork mince
- 1 tsp Sichuan peppercorns (from Asian grocers), coarsely ground
- 2 tbsp hoisin sauce
- 2 tbsp Chinese rice wine (Shaoxing)
- Chopped roasted peanuts, to serve
- Garlic chives, to serve
- Red chilli, to serve
- Spring onion, to serve
Instructions
- 1
Cook noodles in a large saucepan of boiling water according to packet instructions, then drain, reserving 1/3 cup (80ml) cooking water. Return to the pan, add sesame oil and toss to coat.
- 2
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.
1 min - 3
Add mince and Sichuan 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.
7 min - 4
Reduce heat to low, add stock mixture and simmer for 2 minutes.
2 min - 5
Add noodles and reserved water and stir to combine.
- 6
Serve topped with chopped roasted peanuts, garlic chives, red chilli and spring onion.
