Spicy pork ’n peanut noodles

A great alternative to your weekday stir-fry.
 
pork and noodles

Recipe from: 29 January 2013
Preparation time: 10 min
Cooking time: 15 min
 
 

Ingredients

 
  • 2
    Tbs
    red curry paste
  • 60
    ml
    smooth peanut butter
  • 2
    Tbs
    soya sauce
  • 2
    Tbs
    lemon juice
  • 2
    pork steaks (about 500g) - thinly sliced
  • 500
    g
    egg noodles, or vermicelli
  • 2
    Tbs
    canola oil, or sesame oil
  • 125
    ml
    chicken stock
  • 1
    packet (400g) chinese stir-fry vegetables
  • 1
    bunch
    coriander or basil leaves - chopped, for serving
  • 1
    chilli - chopped, for serving
Servings: Change Serving
 
 

Method

 
Whisk curry paste, peanut butter, soy and lemon juice together.

Add pork slices and marinate for 20 minutes. Cook noodles according to packet instructions, drain and set aside.

Heat 1 Tbsp (15ml) oil in a large saucepan and fry pork for about 15 minutes or until almost cooked through and slightly golden.

Add stock and remaining marinade and simmer for 5 minutes.

Heat remaining oil in a pan. Fry vegetables until tender.

Toss pork, noodles and vegetables together and serve with a sprinkling of chopped chilli if you dare.


This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

 
 

Read more on: recipe  |  chinese  |  pork  |  shallow-fry  |  asian
 

 
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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