- 0:25 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Peanut butter adds an authentic satay taste to this dish, great with the pork.
Ingredients
- 2 tsp light soy sauce
- 2 tsp Chinese rice wine (shao hsing)
- 2 tsp water
- 2 tsp cornflour
- 400g pork mince
- 60ml (1/4 cup) peanut oil
- 500g pkt fresh wheat noodles
- 2 garlic cloves, finely chopped
- 2 tsp fresh ginger, finely chopped
- 1 fresh long red chilli, sliced
- 2 tbs smooth peanut butter
- 1 tbs light soy sauce, extra
- 500ml (2 cups) Massel chicken style liquid stock
- 1 tsp caster sugar
- Sliced fresh red chilli, to serve
- Sliced green shallots, to serve
- Coriander leaves, to serve
Method
- Step 1Combine the soy sauce, rice wine, water and cornflour in a bowl. Add the pork mince. Use your hands to mix until well combined. Set aside for 15 minutes to marinate.
- Step 2Heat the oil in a wok over high heat until smoking. Add half the pork mixture. Stir-fry for 4 minutes or until crisp. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with remaining mince, reheating wok between batches. Cover to keep warm.
- Step 3Meanwhile, cook noodles following packet directions. Divide among serving bowls. Drain all but 1 tbs of the oil from wok. Add garlic, ginger and chilli. Stir-fry for 1 minute or until aromatic. Add peanut butter and soy sauce. Gradually add stock. Simmer for 5 minutes or until slightly reduced. Season with sugar. Divide among bowls. Top with pork. Scatter over chilli, shallot and coriander.
- Low carb
- Lower gi
Nutrition
2223 kj
Energy
26g
Fat Total
6g
Saturated Fat
5g
Fibre
33g
Protein
40g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Al Richardson
- Publication: Taste Magazine
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