Crispy pork with noodles
- 09.03.2017
- 1 523
Peanut butter adds an authentic satay taste to this dish, great with the pork.
Recipe «Crispy pork with noodles» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp light soy sauce, 2 tsp Chinese rice wine, 2 tsp water, 2 tsp cornflour, 400g pork mince , 60ml 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 Massel chicken style liquid stock, 1 tsp caster sugar, Sliced fresh red chilli, to serve, Sliced green shallots, to serve.
Ingredients:
- 2 tsp light soy sauce
- 2 tsp Chinese rice wine
- 2 tsp water
- 2 tsp cornflour
- 400g pork mince
- 60ml 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 Massel chicken style liquid stock
- 1 tsp caster sugar
- Sliced fresh red chilli, to serve
- Sliced green shallots, to serve
- Coriander leaves, to serve
Instructions
- Combine 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.
- Heat 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.
- Meanwhile, 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.