Pork Peanut Noodles

This is such a tasty and comforting recipe. It doesn’t have too many ingredients and they are all easy to access. The peanut sauce is so moreish with lots of yummy soy, ginger and garlic. Crunchy roasted peanuts, sliced chilli and fresh lime all add more layers of flavour and texture. Pork mince is so underrated - it’s cheap, tasty and healthy and should be used more in my opinion.

(Serves 4 - £2.03 per portion)

1. First, make the peanut sauce. Whisk 80g crunchy peanut butter with 2 tbsps of hoisin sauce, 3 tbsps of soy sauce, 1 tbsp kecap manis or oyster sauce, 1 tbsp sesame oil, 1 tbsp honey and a pinch of salt in a large saucepan. Add 500ml of hot chicken stock and mix until incorporated. Bring to the boil then simmer gently so the sauce thickens and reduces by about a third while you get on with other jobs.
2. Heat a wok over a medium/high heat, add a glug of sesame oil and fry a bunch of sliced spring onions (reserving the green parts for garnish later). Stir for a couple mins then add 1 tbsp of finely grated ginger and 2 crushed garlic cloves. Stir for another minute before add 500g of pork mince.
3. Turn up the heat and fry the mince so it starts to go nice and crispy.
4. When the pork is ready, add 200g frozen peas and stir well.
5. Cook 4 egg noodle nests according to the packet instructions then use tongs to add the cooked noodles to the pork. Stir well and add a ladleful of the starchy cooking water from the noodles.
6. Add the juice of two limes to your peanut sauce and taste, correcting the seasoning if necessary.
7. Spoon the noodles into bowls and pour over the peanut sauce.
8. Top with finely sliced red chilli, the sliced spring onions, some roughly chopped roasted and salted peanuts and some coriander leaves. Enjoy.