Pork Satay with Rice Noodles


The Sated Coeliac - Gluten Free RecipesThis recipe is intended to be quick and convenient for when you need a meal in a hurry. For that reason, there are some “convenience foods” included that wouldn’t ordinarily make it into a recipe on the Sated Coeliac. These include sweet chilli sauce, which is widely available in supermarkets, and peanut butter.

 

 

Pork Satay
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 250g pork fillet or pork steak, sliced into batons
  2. 2 fresh peppers, sliced
  3. 1 onion, sliced
  4. 1 carrot, peeled and cut into batons
  5. 6 baby corn, quartered lengthways
  6. a good handful of mange tout, sliced in half lengthways
  7. 6 mushrooms, sliced
  8. 150g beansprouts
  9. 375g cooked rice noodles
  10. 3 tblsp crunchy peanut butter
  11. 3 tblsp tomato ketchup
  12. 1 tblsp sweet chilli sauce
  13. 1 tblsp honey
  14. 2 tsp gluten free soy/tamari sauce
  15. sesame oil
  16. Chinese oil (oil infused with garlic and ginger)
Instructions
  1. In a bowl, mix the peanut butter, tomato ketchup, honey, sweet chilli sauce and soy sauce. Put to one side.
  2. Heat the Chinese oil in a wok or heavy based frying pan and when hot, add the pork. Stir continuously, making sure the pork colours on all sides. Cook for 4 minutes.
  3. Add the peppers (and fresh chilli, if using), onions, carrots, mange tout, corn and cook until they just lose their crispiness, stirring continuously.
  4. Add the mushrooms and a good handful of beansprouts and cook for another minute or two.
  5. Add the peanut sauce, mixing with the liquid in the bottom of the wok. Mix well, and make sure everything is well coated. Continue to cook for another 2 minutes, making sure everything is hot.
  6. Add the cooked noodles, and stir well before serving.
  7. Or, if you prefer the noodles served separately, remove the pork and vegetables from heat and keep warm.
  8. Working quickly, add 1 tblsp of sesame oil and the same of Chinese oil to a pan and heat gently. Add the remaining beansprouts and toss in the oil. Add the cooked rice noodles, and mix well. Stirring continuously, ensure the noodles heat through, then remove from the heat and serve.
Notes
  1. This particular recipe is made with the palates of the whole family in mind – if you want to spice it up a bit, add fresh chilli with the peppers, or add chilli flakes to the sauce.
  2. Try and slice all the vegetables and the pork into the same sort of size pieces, so that everything cooks in roughly the same time.
  3. You can substitute olive oil for the Chinese oil, and, if you wish, use fresh ginger and garlic.
This is Mahala http://www.barefootblog.co.uk/

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