A Thai inspired noodle dish that is both quick and affordable. Pork satay noodles use cheap store cupboard ingredients and minced pork is much cheaper than its beef alternative. Make sure the mince gets crispy and add more chilli if you like it spicy.
- 400g rice noodles
- 500g minced pork
- 3 garlic cloves, crushed
- 200g sugarsnap peas
- 3tbsp crunchy peanut butter
- 1 medium-sized red chilli, seeded and finely chopped
- 2tsp light brown sugar
- 2tbsp soy sauce
- 2tbsp fish sauce
- 4tbsp water
- 1 small handful fresh coriander, chopped
Soak the noodles in a pan of boiling water for 5 minutes, drain and set aside.
Meanwhile, fry the pork mince over a high heat in a large frying pan or wok for 10 minutes or until the juices have evaporated and the pork is starting to crisp.
Add the garlic and sugarsnap peas, fry for a further 2 minutes.
In a bowl mix together the peanut butter, chilli, sugar and soy sauce with a fork then add the water to loosen the mixture. Whisk together until smooth.
Add the noodles and peanut sauce to the pan. Toss everything together and fry for a further 2 minutes or until everything is warmed through.
Serve with a sprinkle of fresh coriander.
You can buy ready-to-eat rice noodles from most supermarkets. In this case, skip straight to step 2 and just add the rice noodles straight from the packet on step 5.