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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Sichuan Pork & Peanut Noodles

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These peanutty, spicy udon noodles are complemented by roasted charred green vegetables, such as bok choy and broccoli. Marion uses her homemade chilli oil to add extra spicy flavour to the peanut and soy sauce.

WATCH THIS RECIPE

SICHUAN PORK & PEANUT NOODLES

PREP TIME

15 minutes

COOK TIME

30 minutes

SERVES

4

Ingredients

8 bunches baby bok choy or 4 large bok choy, halved lengthways

300g (about 11 oz) broccoli, cut into chunks

1 tbsp sesame oil

½ tsp sea salt

1 packet (about 270g or 9.5 oz) dried udon noodles

¼ cup oyster sauce

¼ cup light soy sauce

1 tbsp peanut paste or peanut butter

2 tbsp homemade chilli oil (or to taste), plus 1 tsp of the chilli powder from the oil

1 tbsp vegetable oil

1 onion, sliced

5 garlic cloves, finely chopped

500g (1 lb) pork mince

½ cup spring onions (scallions), finely sliced

Steps

Preheat oven to 200°C.

Place bok choy and broccoli on a roasting tray. Brush with sesame oil and sprinkle with salt. Roast for 15 minutes or until vegetables are charred at the edges. Set aside

Cook the udon noodles in boiling water according to the packet instructions. Drain and rinse under running water to cool.

While your noodles are cooking, make your sauce. In a large bowl, place the oyster sauce, soy sauce, peanut paste, chilli oil and chilli powder. Whisk until combined.

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Heat the vegetable oil in a wok or frying pan over high heat. Add the onion and garlic and stir-fry for about a minute. Add the pork and stir-fry for 3-4 minutes or until the pork is just cooked. Add the bok choy, broccoli, cooked noodles and your sauce mix. Stir-fry for another 1-2 minutes until well combined and the noodles are evenly coated with the sauce. Remove from heat and divide among serving bowls. Top with spring onion and drizzle with extra chilli oil if desired.

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