Spicy pork and peanut noodles

Spicy pork and peanut noodles
  • 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 image

Garlic 4 pack

$16.67 per 1kg

$35kg

Ginger loose image

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

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