Pork Quick Main Asian

Hayden Quinn's satay pork noodles

Name: Satay pork noodles
Yield: 4
Cuisine: /asian
Ingredients: 375g fresh wheat noodles; 2 tsp sesame oil; 1½ cups (375ml) chicken stock; 1/3 cup (80ml) soy sauce; ¼ cup Chinese black vinegar (or cider vinegar); 2 tbs crunchy peanut butter; 1 tsp sambal oelek (optional); 2 tbs peanut oil; 1 tbs finely grated ginger; 3 garlic cloves, crushed; 700g pork mince; 1 tsp Sichuan peppercorns (from Asian grocers), coarsely ground; 2 tbs hoisin sauce; 2 tbs Chinese rice wine (Shaoxing); Chopped roasted peanuts, to serve; Garlic chives, to serve; Red chilli, to serve; Spring onion, to serve

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by Hayden Quinn

Oct 08, 2018

“A punchy stir-fry made in moments” - Hayden Quinn.

375g fresh wheat noodles
2 tsp sesame oil
1½ cups (375ml) chicken stock
1/3 cup (80ml) soy sauce
¼ cup Chinese black vinegar (or cider vinegar)
2 tbs crunchy peanut butter
1 tsp sambal oelek (optional)
2 tbs peanut oil
1 tbs finely grated ginger
3 garlic cloves, crushed
700g pork mince
1 tsp Sichuan peppercorns (from Asian grocers), coarsely ground
2 tbs hoisin sauce
2 tbs Chinese rice wine (Shaoxing)
Chopped roasted peanuts, to serve
Garlic chives, to serve
Red chilli, to serve
Spring onion, to serve

Method

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. 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. 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.

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