Stir Fried Pork & Peanut Noodles
451
31
18
36
Ingredients
- 250g fine egg noodles
- 1 tbsp vegetable oil
- 2 cloves garlic, finely chopped
- 1 bunch salad onions, thinly sliced, white and green parts separated
- 500g pork mince
- 1 pointed spring cabbage, shredded
For the sauce
- 3 tbsp crunchy peanut butter
- 2 tbsp soy sauce
- 1 tbsp white wine vinegar
- 1 tsp chilli flakes
Directions
- Put the noodles into a pan of boiling water, then soak and drain according to pack instructions. Drain well.
- Meanwhile, heat the oil in a wok or large frying pan over a medium-high heat and stir fry the garlic, the salad onion white parts and mince for 5-6 minutes, until the pork is browned through with no pink meat remaining.
- To make the sauce, place the peanut butter, soy sauce, vinegar, chilli flakes and 200ml hot water in a small saucepan and heat gently together, stirring until well blended.
- Add the cabbage to the wok and cook for 4-5 minutes more until piping hot. Add the noodles and sauce, toss gently together, then divide between serving bowls. Add a dash of water if it seems dry. Scatter with the green salad onions and serve.
