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Ingredients
Method
- 180g rice noodles
- 160ml coconut cream
- 50g peanut butter
- 2 tbsp soy sauce
- 2 tsp rice vinegar
- 1 tbsp hot sauce
- 1 tbsp oil
- 2 chopped garlic cloves
- 500g pork mince
- 200g baby corn, cut into 2cm pieces
- 1 bunch of spring onions, sliced
- 50g roasted peanuts
- Cook the noodles according to packet instructions, then drain and set aside. Meanwhile, gently heat the coconut cream, soy sauce, vinegar, peanut butter, hot sauce and about 50ml water in a small saucepan, sitting until smooth and combined.
- Heat the oil in a frying pan and cook the garlic for 1 minute. Add the pork, fry for 5 mins or until golden, then stir in the baby corn and spring onions and cook for 3 mins more. Stir through the coconut and peanut sauce, and add the drained noodles to the pan. Cook for 3 mins to heat through, then serve scattered with peanuts and with some more hot sauce drizzled over the top.
30 mins
4 serving
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