Amanda Laird: Egg noodles with pork, green beans and roasted peanuts

By Amanda Laird

Serves 2

150g egg noodles
200g pork fillet, sliced
1 Tbsp vegetable oil
150g green beans
1/2 cup roasted peanuts
Fresh coriander

DRESSING

1 garlic clove, finely chopped
1 Tbsp sweet chilli sauce
2 Tbsp soy sauce
3 tsp black vinegar

1. Cook noodles in plenty of boiling water for approximately 4 minutes, drain and rinse.

2. Heat oil and over a high heat, cook the pork in batches.

3. Blanch the beans by dropping them into boiling salted water, for 3 or 4 minutes, then drain.

4. Combine dressing ingredients then add to noodles with beans, pork and the peanuts, adding plenty of fresh coriander to taste.

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