Spicy Pork and Peanut Noodles

by Cathie Lonnie

With a spicy peanut sauce, these pork and egg noodles make for a quick 20-minute dinner.

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 tbsp black vinegar
  • 1 tbsp honey
  • 1 1/2 tbsp sesame oil
  • 750g pork mince
  • 4 garlic cloves, crushed
  • 2cm piece fresh ginger, finely grated
  • 1 tbsp Sichuan peppercorns, finely crushed
  • 1 tbsp 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

  1. Cook noodles following packet directions. Drain. Rinse under hot water. Transfer to a large bowl.
  2. Meanwhile, whisk oyster sauce, peanut butter, vinegar, honey and 1 cup water together in a large jug.
  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.
  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.