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Hayden Quinn's satay pork noodles recipe
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Quick and flavorful Asian stir-fry with Sichuan pepper and optional chili for spice lovers.
Ingredients:
  • 375g fresh wheat noodles
  • 2 tsp sesame oil
  • 375ml chicken stock
  • 80ml soy sauce
  • ¼ cup Chinese black vinegar (or cider vinegar)
  • 41.60 gm crunchy peanut butter
  • 1 tsp sambal oelek (optional)
  • 36.40 gm peanut oil
  • 20.00 ml finely grated ginger
  • 3 garlic cloves, crushed
  • 700g pork mince
  • 1 tsp Sichuan peppercorns (from Asian grocers), coarsely ground
  • 43.20 gm hoisin sauce
  • 40.00 ml Chinese rice wine (Shaoxing)
  • Chopped roasted peanuts, to serve
  • Garlic chives, to serve
  • Red chilli, to serve
  • Spring onion, to serve
Instructions:
  • Prepare the noodles as directed on the packet in a large saucepan of boiling water. Drain the noodles, saving 1/3 cup (80ml) of the cooking water. Put the noodles back in the pan, mix in the sesame oil, and toss until they are evenly coated.
  • In a bowl, mix stock, soy sauce, vinegar, peanut butter, and sambal oelek (if desired). In a wok or large frying pan over high heat, heat peanut oil, then add ginger and garlic. Stir constantly and cook for 1 minute until fragrant.
  • Cook minced meat and Sichuan pepper, using a wooden spoon to break it up, for 7 minutes or until well browned. Deglaze the pan by stirring in hoisin and wine until combined.
  • Lower the heat and gently pour in the stock mixture, allowing it to simmer for 2 minutes.
  • Combine the noodles with the reserved water, stirring well.
  • Garnish with peanuts, chives, chili, and spring onion before serving.

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