Peanut Butter Satay Noodles with Crispy Pork
, Serves 4
Egg noodles tossed in a silky peanut-coconut satay sauce, topped with caramelised, sticky crispy pork mince.
| 1 tbsp neutral oil | Brown mince in oil until crispy | Fry garlic & ginger 1 min | Toss with sauces & chilli until sticky | Fold half the pork through | Top bowls with remaining pork & garnishes |
| 500 g pork mince | |||||
| 2 cloves garlic, finely grated | |||||
| 1 tsp grated fresh ginger | |||||
| 2 tbsp soy sauce | |||||
| 1 tbsp hoisin sauce | |||||
| 1 tsp sesame oil | |||||
| 1 tsp honey | |||||
| 1/2 tsp chilli flakes | |||||
| 125 g smooth peanut butter | Whisk satay sauce ingredients | Whisk in warm coconut milk | Toss noodles with sauce | ||
| 3 tbsp soy sauce | |||||
| 2 tbsp sweet chilli sauce | |||||
| 1 tbsp lime juice | |||||
| 1 tbsp rice vinegar | |||||
| 1 tbsp honey | |||||
| 1 tsp sesame oil | |||||
| 1-2 tsp Sriracha or chilli sauce | |||||
| 1 small garlic clove, grated | |||||
| 1 tsp fresh ginger, grated | |||||
| 1/2 tsp ground coriander | |||||
| 120 ml coconut milk, warmed | |||||
| 400 g egg, ramen or rice noodles | Cook noodles per packet, drain | ||||
| 3 spring onions, sliced | |||||
| 1/2 cup fresh coriander | |||||
| 70 g roasted peanuts, roughly chopped | |||||
| Lime wedges | |||||
| Fresh chilli | |||||
| Crispy fried shallots | |||||
| Sesame seeds | |||||
| Extra coriander |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.