Peanut Butter Pork Noodles

🥘 Ingredients

Preparation

• garlic
  2 cloves
• salt
• spring onions
  3

Crispy Pork & Sauce

• chilli crisp
  2 tsp
• lime
  1
• neutral oil
  1 tbsp
• pork mince
  150 g
• rice vinegar
  1.5 tbsp
• sea salt
  1 pinch
• smooth peanut butter
  1 heaped tbsp
• soy sauce
  40 ml

Noodles & Assembly

• udon noodles
  200 g

🍳 Cookware

• medium pot
• saucier
• tongs

Preparation

1. 1

   Fill a medium pot halfway with water, add a generous pinch of salt , and bring to a rolling boil over high heat.

   salt
2. 2

   Finely slice spring onions , keeping the white and green parts separate.

   spring onions: 3
3. 3

   Peel, crush, and finely chop garlic .

   garlic: 2 cloves

Crispy Pork & Sauce

1. 1

   Heat a saucier or skillet over high heat. Add neutral oil and let heat for 30 seconds.

   neutral oil: 1 tbsp
2. 2

   Add pork mince , breaking it apart with a wooden spatula. Spread into an even layer, season with a pinch of sea salt , and sear undisturbed for ⏱️ 4-5 minutes until golden and caramelized on the bottom.

   pork mince: 150 g, sea salt: 1 pinch
3. 3

   Toss the pork, then add the sliced spring onion whites and chopped garlic. Sauté for ⏱️ 1 minute until fragrant.
4. 4

   Add smooth peanut butter , soy sauce , rice vinegar , and the juice of lime .

   smooth peanut butter: 1 heaped tbsp, soy sauce: 40 ml, rice vinegar: 1.5 tbsp, lime: 1
5. 5

   Stir vigorously with the spatula to break up and emulsify the peanut butter into the sauce.
6. 6

   Ladle in 2–3 tablespoons of boiling water from the noodle pot. Simmer for ⏱️ 2-3 minutes until glossy. (The sauce should be slightly looser than the desired finished texture, as the noodles will absorb liquid).
7. 7

   Stir in chilli crisp , then remove the saucier from the heat.

   chilli crisp: 2 tsp

Noodles & Assembly

1. 1

   Drop udon noodles into the boiling water and cook for ⏱️ 1-3 minutes (or 9–10 minutes if using dried udon) until tender and chewy, gently stirring with tongs to separate the strands.

   udon noodles: 200 g
2. 2

   Use tongs to transfer the hot noodles directly from the water into the saucier with the pork and peanut sauce.
3. 3

   Add the sliced spring onion greens and toss vigorously until every strand of udon is evenly coated. Add an extra splash of starchy noodle water if needed to loosen the sauce.
4. 4

   Transfer to a warm shallow bowl, top with an extra drizzle of chilli crisp if desired, and serve immediately.