18 Jan Pork and Peanut Noodles with Crispy Fried Shallots
Better than take-out, these pork and peanut noodles are coated in a rich, flavourful sauce that makes for a delicious Asian-inspired, family meal that is also totally moreish.
You probably already have all the ingredients on hand to make this, and if you don’t, they are all readily available at any supermarket or Asian grocery store. The best part is, this is one of the easiest dishes in the world to make, and given that it is so good, you likely won’t even have leftovers (no waste, win!)
Topped with amazing crunchy fried shallots and freshened up with a generous smattering of spring onions, these pork and peanut noodles are about to change your life.
Enjoy with gusto,
Pork and Peanut Noodles with Crispy Fried Shallot
For the Crispy Fried Shallot:
250g shallots, thinly sliced (see note)
Vegetable oil or lard, for frying
Salt and pepper, to taste
For the Noodles:
500g egg noodles
1 tablespoon oyster sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
2 tablespoons Hoy Fung chili garlic sauce (see note)
2 tablespoons peanut oil
500g pork mince
2/3 cup salted peanuts, chopped
3 spring onions, thinly sliced
2 red chillies, thinly sliced
First, prepare the crispy shallot. Preheat your oil to 200C either in a wok, heavy pan or deep fryer. When the oil is hot, place in the shallots and fry for about 5-7 minutes before lowering the heat.
Allow the shallots to fry until they have changed colour to a reddish-brown, but be careful not to burn them.
Drain the crispy fried shallots in a sieve and then set on paper towel to absorb any extra oil. Set the shallots aside while you prepare the pork and peanut noodles.
Begin by cooking the egg noodles following the package directions. Once cooked, drain and rinse under hot water and set aside.
Meanwhile, in a medium sized bowl, combine the oyster sauce, soy sauce, brown sugar and chili garlic sauce.
Heat a wok or large frypan over high heat before adding the oil and swirling to coat. Add the pork mince and stir fry for approximately 5 minutes or until browned, breaking up any lumps as you go.
Once the meat has browned, add the sauce mixture and the peanuts and toss the entire contents of the wok until all the meat is well coated with the sauce. Allow to simmer for 2-3 minutes or until the sauce has reduced.
Add the spring onions and red chillies and stir fry over high heat for a further 1-2 minutes.
Add the noodles to the wok and toss to coat in the sauce. Garnish with sliced spring onions and red chilli and top generously with the fried shallots.
I recommend using a mandolin slicer to slice the shallots… make no mistake, they need to be thin.
I keep a jar of it as a staple in my fridge at all times, but if you don’t have any, you can pick up Hoy Fung chili garlic sauce from most supermarkets. Just look for it in the sauce aisle, probably right there next to the sriracha. Yum!
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