Recipe courtesy of The Simple Dinner Edit by Nicole Maguire, Macmillan, RRP $44.99
Creamy peanut butter tossed through noodles = genius. This recipe is made with simple pantry ingredients and is definitely something you need to try. When I meal plan I factor in tons of easy meals for when my energy levels are low and these peanut butter noodles are at the top of that list. The recipe uses inexpensive pork fillet, which is simple to prepare, cooks in a flash and is hard to get wrong – it is so tender and delicious. If pork isn’t your thing, these noodles work equally well with chicken breast or chicken mince. I love using bean sprouts as the minimal chopping is always nice, but don’t feel limited to these. ANY veg work in this satay-inspired dish – capsicum, mushrooms, broccoli, baby corn, carrots – if it’s in season and in your crisper, it can absolutely be added to this recipe.
Ingredients
- 200 g egg noodles
- 1 tablespoon olive oil
- 400 g pork fillet, finely sliced
- 250 g bean sprouts, plus extra to serve
- 3 spring onions, cut into 4 cm batons
- crushed peanuts, to serve
- chilli oil, to serve (optional)
- lime wedges, to serve
PEANANUT SAUCE
- 80 g (1/2 cup) natural smooth peanut butter
- 3 tablespoons tamari or soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 teaspoon freshly grated garlic
- 1 teaspoon freshly grated ginger
- 125 ml (1/2 cup) chicken stock
Method
Combine the peanut sauce ingredients in a bowl and set aside.
Prepare the egg noodles as per the packet instructions. Drain, rinse in cold water, drain again and set aside.
Heat the olive oil in a large, heavy-based frying pan over high heat. Add the pork and cook for 2–3 minutes until just cooked through. Add the bean sprouts, spring onion and peanut sauce and cook for 1 minute. Add 1–2 tablespoons water to thin the sauce if required.
Toss the noodles through the peanut sauce, then serve topped with extra bean sprouts, the crushed peanuts and chilli oil (if using). Serve with a squeeze of lime juice.
Leftovers: Refrigerate for up to 2 days. Not suitable to freeze.