saucy egg noodles
- 400g fresh egg noodles
- 2 cloves garlic, crushed
- 4 green onions (scallions), sliced
- 500g pork or chicken mince
- 2 cups (500ml) good-quality chicken stock
- extra sliced green onion (scallion), sliced long red chilli and chopped roasted salted peanuts, to serve
spicy peanut sauce
- ¼ cup (70g) smooth natural peanut butter or hulled tahini
- ¼ cup (60ml) hoisin sauce
- ¼ cup (60ml) soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon store-bought chilli oil
- 1 tablespoon honey
- Cook the noodles according to the packet instructions. Refresh under cold water, drain and set aside.
- To make the spicy peanut sauce, place the peanut butter, hoisin, soy sauce, sesame oil, chilli oil and honey in a bowl and whisk to combine.
- Heat a large frying pan over medium-high heat. Add half the spicy peanut sauce, the garlic and green onion and cook for 1 minute. Add the mince and cook for 7–8 minutes or until well browned.
- Place the stock in a small saucepan over medium-low heat. Cook for 5 minutes or until hot. Add the remaining spicy peanut sauce and stir until heated through and combined.
- To serve, divide the spicy peanut sauce between bowls and add the hot noodles. Top with the mince, extra green onion, red chilli and roasted peanuts. Serves 4
TIP
To prevent the noodles from sticking together, drain them and stir in a little oil, then spread them out on a baking tray
CLICK HERE TO WATCH THE VIDEO
Photography: Con Poulos
© DONNA HAY GROUP
