Peanut Satay and Chilli Sambal Pork Noodles - serves 2 crank it for more

Using all your favorite Asian store cupboard ingredients, this stir-fry is super quick to make. The pork sauce would also be delicious over hot cooked rice.

Ingredients:

• 300 grams udon noodles
• 2 small bok choy - blanched
• 2 tsp sesame oil
• 2 tbsp roasted peanuts, finely chopped
• 2 tbsp finely chopped coriander
• 1 tbsp soy sauce
• 1/2 - 1 tsp chili flakes

Sauce:

• 1/2 cup coconut milk
• 3 tbsp peanut butter
• 1 tbsp kecap manis
• 1 tbsp black vinegar
• 1 tbsp brown sugar
• 2 tbsp sambal oelek

To cook:

• 1 tbsp vegetable or peanut oil
• 375 grams good pork mince
• sea salt, to taste
• 1 tbsp grated fresh ginger
• 2 cloves garlic, crushed

Preparation:

Sauce

1. Whisk all the sauce ingredients in a bowl until well combined. Set aside.

2. Cook the noodles according to packet instructions, adding the bok choy for the last minute. Drain, reserving 1/3 cup of the cooking water. Return the noodles to the pot and toss with the sesame oil to coat. Add the bok choy and cover to keep warm.

To Cook

1. Heat the oil in a wok or large frying pan over a high heat and add the mince. Season with salt then cook for 4 minutes, breaking it p with a heatproof spatula so there are no big lumps. Stir in the ginger and garlic and cook for 30 seconds.

2. Give the sauce a stir then add to the pork and cook over a medium-low heat for 3-4 minutes. If the sauce is very thick, stir in some or all of the reserved cooking water.

To Serve

1. Place the noodles in a serving dish or individual bowls and top with the sauce. Add the bok choy and garnish with the combined peanuts, coriander, and chili and serve immediately. Serves 2