Chinese Egg Noodles with Peanut Sauce
Ingredients
- Ingredients
- 50 grams Shelled peanut (unsalted)
- 6 garlic cloves
- 1 pc fresh ginger (about 4 cm) (approximately 1 1/4 inches)
- 500 milliliters vegetable oil (for frying)
- 500 grams ground pork
- 1 dried chili pepper
- 4 Tbsps Peanut butter
- 400 milliliters Chicken broth
- 4 Tbsps soy sauce
- 500 grams Chinese Egg noodle
- 2 Tbsps freshly chopped cilantro
Preparation steps
Toast the peanuts in a wok until fragrant and golden brown. Remove from the heat, let cool and chop coarsely.
Peel the garlic and finely chop. Peel the ginger and grate. Heat the oil in a wok to 180°C (approximately 350°F) and cook the ground pork until crumbly, around 3 minutes. Remove with a slotted spoon and drain. Remove the oil from the wok, leaving 1 tablespoon oil. Add the chile, ginger and garlic and cook until fragrant. Stir in the peanut butter and cook briefly. Add the broth and soy sauce and cook for about 5 minutes over low heat. Cook the noodles according to the package directions until al dente, drain and add to the wok. Return the meat to the pan along with the cilantro and toss to combine. Serve sprinkled with coarsely chopped nuts.
