Crispy Pork w/ Egg Noodles

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SERVES FOUR
PREP TIME: 15 MINS
COOK TIME: 10 MINS

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Ingredients

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FOR THE CRISPY PORK NOODLES

375G PACKET THIN EGG NOODLES, COOKED TO PACKET INSTRUCTIONS, DRAINED AND RINKSED

500G PORK MINCE

2 TSP SESAME OIL

1 1/2 CUPS WATER

1 CHICKEN STOCK CUBE

1/4 CUP APPLE CIDER VINEGAR

2 TSP PEANUT BUTTER

1 TBSP PEANUT OIL

4 GARLIC CLOVES, MINCED

5CM KNOB GINGER, GRATED

1 TBSP OYSTER SAUCE

2 TSP KECAP MANIS OR TAMARI

2 TSP RICE WINE VINEGAR

1 BUNCH BABY PAK CHOY, DICED

TO SERVE

TOASTED PEANUTS

SLITHERED SPRING ONION

FRESH RED CHILLI

LIME WEDGES

PICKED CORIANDER LEAVES

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Utensils

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SHARP KNIVES

GARLIC MINCER

COLANDER

MEDIUM FRY PAN

LARGE SAUCEPAN

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Method

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1. SOAK NOODLES IN BOILING WATER FOR 5 MINS THEN STRAIN THROUGH A COLANDER AND RINSE. IF PACKET INSTRUCTIONS DIRECT OTHERWISE, FOLLOW THEM. WHEN STRAINING RESERVE 1/3 CUP COOKING WATER. RETURN NOODLES TO SAUCEPAN, ADD A SPLASH OF SESAME OIL AND TOSS TO COAT

2. COMBINE WATER, STOCK CUBE, KECAP MANIS AND PEANUT BUTTER IN A BOWL. HEAT PEANUT OIL IN A LARGE FRY PAN OVER HIGH HEAT. ADD GINGER AND GARLIC, STIRRING FOR A MINUTE OR UNTIL FRAGRANT

3. ADD MINCE, SEASONING WITH SALT & PEPPER AND BREAKING UP WITH A WOODEN SPOON FOR 6-7 MINUTES OR UNTIL WELL BROWNED. ADD PAK CHOY, OYSTER SAUCE AND RICE WINE VINEGAR, STIRRING TO COMBINE

4. REDUCE HEAT TO LOW, ADD STOCK MIXTURE AND SIMMER FOR A FEW MINUTES. ADD NOODLES, RESERVED COOKING WATER AND STIR TO COMBINE

5. DIVIDE NOODLES BETWEEN BOWLS. TOP WITH TOASTED PEANUTS, SPRING ONION, RED CHILLI AND PICKED CORIANDER LEAVES. DRIZZLE SOME LIME JUICE FROM FRESH WEDGES - ENJOY !

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