Spicy pork and peanut noodles

April 5, 2018 amarildo Uncategorized 0

(2) Rate it

• 0:10 Prep
• 0:10 Cook
• 8 Servings
• Easy

YOUR LOCAL PRICING

Looks like your closest store is Coles Geraldton 6530 Change location

$250ea

Garlic 4 pack

$16.67 per 1kg

$35kg

Ginger loose approx. 120g

$35.00 per 1kg

INGREDIENTS

• 500g packet fresh egg noodles
• 1/2 cup Lee Kum Kee Panda Brand Oyster Sauce
• 1/3 cup smooth or crunchy peanut butter
• 2 tablespoons black vinegar
• 1 tablespoon honey
• 1 1/2 tablespoons sesame oil
• 750g pork mince
• 4 garlic cloves, crushed
• 2cm piece fresh ginger, finely grated
• 1 tablespoon Sichuan peppercorns, finely crushed
• 1 tablespoon sambal oelek
• 2/3 cup chopped roasted salted peanuts
• 2 long red chillies, thinly sliced
• 3 green onions, thinly sliced
• 2 bunches choy sum, steamed, to serve

METHOD

• Step 1
  Cook noodles following packet directions. Drain. Rinse under hot water. Transfer to a large bowl.
• Step 2
  Meanwhile, whisk oyster sauce, peanut butter, vinegar, honey and 1 cup water together in a large jug.
• Step 3
  Heat a wok over high heat. Add oil. Swirl to coat. Stir-fry mince, breaking up lumps with a wooden spoon, for 4 to 6 minutes or until browned. Add garlic, ginger, peppercorn and sambal oelek. Stir-fry for 1 minute.

  HOW TO PREPARE GARLIC0:56

  Learn how to peel, chop and crush garlic for use in recipes.

• Step 4
  Add peanut mixture. Stir-fry for 2 to 3 minutes or until heated through. Add ½ the mince mixture to the noodles. Toss to combine. Top with remaining mince mixture. Sprinkle with peanuts, chilli and onion. Serve with choy sum.

NUTRITION

• 2598 kj
  ENERGY
• 27.4g
  FAT TOTAL
• 6.7g
  SATURATED FAT
• 5.6g
  FIBRE
• 34.3g
  PROTEIN
• 62mg
  CHOLESTEROL
• 1124mg
  SODIUM
• 56.1g
  CARBS (TOTAL)

All nutrition values are per serve

NOTES

Serves 8 as part of a banquet