Peanut Butter Pork Noodles

Method

1. 1

   Mix the sauce

   In a bowl, whisk the peanut butter, soy sauce, rice vinegar, lime juice, chilli oil, sugar and 4 to 6 tbsp hot water for 1 minute, until smooth and pourable.

2. 2

   Prepare the noodles

   Loosen the udon in a heatproof bowl using just-boiled water and the packet directions, then drain as soon as the strands separate easily, usually after 2 to 3 minutes.

3. 3

   Brown the pork

   Heat the oil in a large frying pan over high heat for 1 minute until shimmering, add the pork and break it into small pieces; cook for 8 to 10 minutes, stirring occasionally, until browned and 71°C (160°F) throughout.

4. 4

   Cook the aromatics

   Add the garlic and spring onion whites to the pan and stir over medium heat for 1 minute, until fragrant but not browned.

5. 5

   Coat the noodles

   Add the sauce and simmer over medium heat for 1 minute until bubbling. Add the udon and toss over medium heat for 2 to 3 minutes, until hot throughout and evenly coated.

6. 6

   Finish and serve

   Scatter over the spring onion greens and crushed peanuts, then serve immediately with lime wedges and extra chilli oil if desired.

Tips

• Use a wide pan so the mince can spread out and brown rather than steam.
• If the sauce clings too thickly, add hot water a tablespoon at a time while tossing the noodles until it coats them evenly.
• Taste the sauce before tossing in the noodles, then adjust with a little lime juice or soy sauce if needed.

Swaps

• Use tamari instead of soy sauce, adding it gradually to taste.
• Use lemon juice instead of lime juice.
• Use another neutral cooking oil in place of the neutral oil.

Storing

Refrigerate leftovers in a sealed container for up to 2 days. Reheat in a pan with a splash of water, stirring until steaming hot throughout.