Asian stir-fry with pork satay

Ingredients

• 300 gfine egg noodles
• 2 tbsp (30 ml)groundnut oil
• 800 gChinese stir-fry vegetables with bean sprouts and red pepper
• 350 gdiced pork for nasi or bami
• 5 tbsp (75 ml)crunchy peanut butter
• ½ tbsp (7.5 ml)runny honey
• 1 tsp (5 ml)soy sauce
• 1 tbsp (15 ml)lime juice
• 150 mlwater
• to tastepepper
• to taste, optionalsalt

Instructions

1. 1

   Cook the noodles

   Cook the noodles according to the packet instructions. Drain them and rinse under cold running water.

2. 2

   Stir-fry vegetables

   Heat the oil in a wok or deep frying pan and stir-fry the vegetables for 8 minutes.

3. 3

   Season the pork

   Meanwhile, season the pork with pepper and, if you like, salt.

4. 4

   Brown the pork

   Heat the remaining oil in a frying pan. Cook the pork over a medium heat for 8 minutes, turning it until golden brown all over and cooked through.

5. 5

   Mix the sauce

   Meanwhile, combine the peanut butter, honey, soy sauce and lime juice with the water in a small saucepan. Bring the mixture to the boil.

6. 6

   Coat the pork

   Turn the heat down and warm the sauce for a further 4 minutes. Add it to the pork and toss to coat.

7. 7

   Finish and serve

   Stir the noodles through the vegetables and fry together for 1 minute. Serve the noodles with the pork in peanut sauce.

What is pork satay stir-fry?

Satay refers to a Southeast Asian tradition of serving grilled meat with a peanut-based sauce. This recipe takes that flavour idea and pairs it with noodles and wok vegetables for a quick, complete meal.

Crunchy peanut butter gives the sauce texture, while lime juice and soy sauce balance its richness with tang and savouriness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 675 calories, 35g protein, 68g carbs, 27g fat.

The noodles provide most of the carbohydrates, while the peanut butter and groundnut oil contribute much of the fat. Pork supplies a substantial share of the protein, with smaller amounts also coming from the noodles and peanut butter. To balance the plate, serve the dish with extra fresh vegetables without increasing the noodle portion.

The ingredients that shape the dish

Noodles: Fine egg noodles cook quickly and make a soft, satisfying base. Rinsing them after draining helps cool them and remove excess surface starch before they go into the pan.

Vegetables: The bean sprouts and red pepper bring freshness and a little crunch. Stir-fry them in a hot pan so they cook without becoming too soft.

Pork: Diced pork browns in a separate frying pan, then gets coated in the peanut sauce. Season it before cooking, as directed.

Getting the sauce right

Smooth it out: Stir the peanut butter, honey, soy sauce, lime juice and water together before bringing the mixture to the boil. This helps the ingredients combine into a pourable sauce.

Keep it gentle: Once the sauce has boiled, lower the heat and warm it for 4 minutes. Toss it with the pork so the pieces are coated rather than leaving the sauce in the pan.

Watch the timing

Cook the noodles and vegetables while preparing the pork and sauce, as the method directs. The recipe lists 13 minutes total, but its stated pan timings add up to longer than that, so allow extra time if cooking each part consecutively.

The vegetables are stir-fried for 8 minutes, while the pork cooks for 8 minutes over a medium heat. Have the sauce ingredients ready so you can make the sauce while the pork cooks.

Texture and doneness cues

Pork: Cook it for the stated 8 minutes, turning it until golden brown all over and cooked through. The pieces should be coated with sauce before serving.

Noodles and vegetables: After mixing them together, fry for just 1 minute more. This brings them together while keeping the vegetables from cooking much further.

How to serve it

Serve the noodles and vegetables with the pork and peanut sauce, as the recipe specifies. A little extra lime at the table can suit anyone who prefers a sharper finish.

The dish is substantial on its own; for a lighter-feeling plate, add a side of fresh vegetables rather than more noodles.

Recipe notes & tips

• Cut the pork into similarly sized pieces so they cook at roughly the same pace.
• Use a hot wok or deep frying pan when stir-frying the vegetables.
• Rinse the drained noodles under cold running water as instructed, then let them drain well.
• Mix the sauce ingredients thoroughly before heating to help disperse the peanut butter.
• Keep the noodles moving when you fry them with the vegetables for the final minute.

Variations

• Add chilli: Stir a little chilli into the peanut sauce for heat.
• Use another noodle: Swap in another fine noodle and cook it according to its packet instructions.
• Change the vegetables: Use a similar quantity of mixed stir-fry vegetables with the bean sprouts and red pepper.
• Make it tangier: Add a little more lime juice to the sauce to taste.
• Use smooth peanut butter: Choose smooth peanut butter for a more uniform sauce.

Common mistakes to avoid

• Crowding the wok: The vegetables may steam rather than stir-fry; use a roomy pan.
• Skipping the noodle rinse: Rinse the drained noodles under cold running water as directed.
• Cooking the pork too briefly: Follow the stated 8 minutes and check that it is cooked through.
• Boiling the sauce for too long: Lower the heat after it comes to the boil and warm it for the stated 4 minutes.
• Leaving the noodles in the pan: Stir them through the vegetables and fry for just 1 minute more.

How to store

Refrigerate leftovers in a sealed container and eat within 2 days. Reheat thoroughly in a pan, stirring until hot all the way through; add a small splash of water if the sauce has thickened.

Frequently asked questions