We didn’t feel like cooking the other night (Maus even suggested we buy a pizza!!) but I had taken pork out of the freezer so didn’t give into temptation and request a Margherita. As it turned out, I probably cooked this meal in less time than it would have taken Maus to pick up the pizza.
This is another quickie and goodie from the Australian Women’s Weekly’s Sensational Stir Fries. It is very similar to another stir fry recipe from the same book that I have previously posted. Here is the link to that one. Clearly, I like the combination of noodles, peanuts and coriander:)
If you prefer, you can substitute chicken for the pork.
You may notice my noodles are pretty fat. They are Wokka brand Hokkien noodles and much fatter than those illustrating the recipe. Next time I make this dish, I will use Wokka Singapore Style noodles. They are what I used in the other recipe and appear to be similar to that used in the illustration.
- 500g Hokkien noodles
- 2 tsp Thai red curry paste
- 400g pork fillets, sliced thinly
- peanut oil
- 1 chicken stock cube
- 1 tbs* soy sauce
- 2 tsp fish sauce
- 2 tsp cornflour (corn starch)
- 125 mls water
- 50g roasted peanuts (salted or unsalted, it doesn’t really matter)
- 2 tbs* coriander leaves, chopped
*These are 20 mil tablespoons
Directions:
- Prepare noodles as per the instructions on the packet, drain and pat dry with absorbent paper then set aside.
- Combine pork and curry paste in bowl – rub paste into pork and set aside.
- Blend cornflour with water in small bowl. Add crumbled chicken stock cube, soy sauce and fish sauce. Stir to combine then set aside.
- Heat some oil in a wok; stir-fry pork, in batches, until tender. Set aside.
- Heat some additional oil in wok; stir-fry noodles until heated through.
- Stir in combined sauces and blended cornflour and stock. Stir until mixture boils and thickens slightly.
- Return pork to wok with peanuts and coriander, stir-fry until mixture is heated through.
I don’t mind a fat noodle, hokkien or even udon!
Lisa, don’t you think these are a little too fat?
nah, they look great!
That looks really good! Plus it’s another way to use up that big bottle of fish sauce that I’ve got sitting on the counter. Can’t wait to try it out!
Hi Kate, Are you still having trouble working out what to do with your fish sauce?
It’s a very big bottle. And most recipes only call for a teaspoon or two, so I think it’s going to be in my kitchen for a while. On the plus side, it means I get to try out loads of new recipes.
Hey Kate – at least you will have an item for your IMK posts for a long while:)
At least fish sauce has a loooong shelf life, as opposed to that big container of oil, which will go rancid overnight! And the longer it sits on your counter, the more attractive it becomes. Pretty soon you’ll be on your second bottle.
Hi Doc, I am a little confused. What will become more attractive, the rancid oil or the large bottle of fish sauce???
Just made this for dinner, with some choi sum for added greenery. Went down a treat and my picky husband loved it! Will definitely be making this one again!
Hi Kate, Thanks for trying it and commenting. You may also like this one which is dead easy and my personal favourite. https://passionfruitgarden.com/2012/04/21/noodles-with-chicken-coriander-and-peanuts/