Pork and peanut noodles

Name: Pork and peanut noodles
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 150 g (5oz) rice noodles; 300 g (11oz) broccoli, cut into small florets; 1 tsp. vegetable oil; 250 g (9oz) pork tenderloin, cut into finger-sized strips; 1 tbsp. soy sauce; 3 tbsp. smooth peanut butter, we used Sun-Pat; ½ tbsp runny honey; ½ tbsp white wine vinegar or lemon juice, to taste; 3 spring onions, finely sliced; 15 g (½oz) roasted salted peanuts, optional, chopped; Lime wedges, optional, to serve

If you prefer a richer taste, replace the water in this recipe with coconut milk.

By The Good Housekeeping Cookery TeamPublished: 10 January 2013

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Yields:

Prep Time:

25 mins

Cook Time:

10 mins

Total Time:

35 mins

Ingredients

150 g (5oz) rice noodles
300 g (11oz) broccoli, cut into small florets
1 tsp. vegetable oil
250 g (9oz) pork tenderloin, cut into finger-sized strips
1 Tbsp. soy sauce
3 Tbsp. smooth peanut butter, we used Sun-Pat
½ tbsp runny honey
½ tbsp white wine vinegar or lemon juice, to taste
3 spring onions, finely sliced
15 g (½oz) roasted salted peanuts, optional, chopped
Lime wedges, optional, to serve

Directions

1. Step 1
  Put the noodles and broccoli into a large bowl and cover with boiling water from the kettle. Cover with clingfilm and leave to soak for 15min, stirring occasionally (to prevent the noodles clumping together).
2. Step 2
  Meanwhile, heat the oil in a large non-stick frying pan over high heat. Add the pork and fry for 3-5min, stirring occasionally, until golden. Then stir in the soy sauce, peanut butter, honey, vinegar or lemon juice and some seasoning. Keep stirring over the heat until the sauce comes together and thickens. Add 100-125ml (3½-4fl oz) water to thin the sauce down, as desired. Check the seasoning.
3. Step 3
  Drain the noodle mixture and add to the pan. Toss together with most of the spring onions. Check the seasoning and serve, garnished with remaining spring onions, peanuts and lime wedges, if you like.

Per Serving:

Calories: 397
Total carbs: 37 g
Sugars: 5 g
Total fat: 16 g
Saturated fat: 4 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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