Pork Noodles with Spicy Peanut Sauce, Radish & Garlic Citrus Peanuts

Heat pot of water to boil for noodles in step 5. Peel, mince garlic. Thinly slice spring onions, separate white and green parts. Roughly chop pak choy leaves, slice stems, discard ends, keep separate. Zest lemon, cut in 6 wedges. Slice radish in matchsticks. In a bowl whisk together peanut butter, soy sauce, ¹⁄₄ cup water, doubanjiang paste (to taste).

Tip! The doubanjiang paste is quite spicy so use as much or as little as you’d like.

In a frypan, heat oil on medium until hot. Add ¹⁄₂ the garlic. Cook, stirring, 30 secs - 1 min, until golden brown. Reduce heat to low, add peanuts. Cook, stirring, for 30 seconds or until peanuts are thoroughly coated. Add lemon zest, salt and pepper. Cook, stirring, for 30 secs - 1 min until fragrant. Transfer to plate with paper towel. Wipe out the pan.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

In the same frypan, heat oil on medium-high until hot. Add the pork mince and season with salt and pepper. Cook, frequently breaking the meat apart with a wooden spoon, for 3-4 minutes or until lightly browned. Drain off and discard the drippings. Transfer the cooked pork to a bowl and set aside, leaving any browned bits in the pan.

Tip! Peanut oil would be ideal, however any neutral flavoured oil will also work.

Add oil to the same pan on medium-high until hot. Add white bottoms of spring onions, pak choy stems, remaining garlic and the pork dan dan spice mix. Cook, stirring frequently, for 1-2 minutes, or until slightly softened and fragrant. Add the peanut butter mixture, juice of 2-3 lemon wedges and 1 cup water. Stir to thoroughly combine. Remove from heat.

Meanwhile, add the egg noodles to the pot of boiling water. Cook 2-3 minutes, or until tender. Drain the noodles thoroughly and rinse under warm water to prevent them from sticking together.

Add the cooked pork, noodles and pak choy leaves to the pan of sauce. Cook on medium-high, stirring occasionally, 2-3 minutes, or until thoroughly combined, coated and heated through. Divide the pork and noodles between dishes. Garnish with radish, green tops of spring onions, garlic-lime peanuts and remaining lemon wedges. Enjoy!

Tip! If the noodles have stuck together, rinse them quickly under warm water and drain before adding to frypan.

Heat pot of water to boil for noodles in step 5. Peel, mince garlic. Thinly slice spring onions, separate white and green parts. Roughly chop pak choy leaves, slice stems, discard ends, keep separate. Zest lemon, cut in 6 wedges. Slice radish in matchsticks. In a bowl whisk together peanut butter, soy sauce, ¹⁄₂ cup water, doubanjiang paste (to taste).

Tip! The doubanjiang paste is quite spicy so use as much or as little as you’d like.

In a frypan, heat oil on medium until hot. Add ¹⁄₂ the garlic. Cook, stirring, for 30 secs - 1 min until golden brown. Reduce heat to low, add peanuts. Cook, stirring, for 30 seconds or until peanuts are thoroughly coated. Add lemon zest, salt and pepper. Cook, stirring, for 30 secs -1 min until fragrant. Transfer to plate with paper towel. Wipe out the pan.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

In the same frypan, heat oil on medium-high until hot. Add the pork mince and season with salt and pepper. Cook, frequently breaking the meat apart with a wooden spoon, for 3-4 minutes or until lightly browned. Drain off and discard the drippings. Transfer the cooked pork to a bowl and set aside, leaving any browned bits in the pan.

Tip! Peanut oil would be ideal, however any neutral flavoured oil will also work.

Add oil to the same pan on medium-high until hot. Add white bottoms of spring onions, pak choy stems, remaining garlic and the pork dan dan spice mix. Cook, stirring frequently, for 1-2 minutes, or until slightly softened and fragrant. Add the peanut butter mixture, juice of 4 lemon wedges and 1-1¹⁄₂ cups water. Stir to thoroughly combine. Remove from heat.

Meanwhile, add the egg noodles to the pot of boiling water. Cook 2-3 minutes, or until tender. Drain the noodles thoroughly and rinse under warm water to prevent them from sticking together.

Add the cooked pork, noodles and pak choy leaves to the pan of sauce. Cook on medium-high, stirring occasionally, 2-3 minutes, or until thoroughly combined, coated and heated through. Divide the pork and noodles between dishes. Garnish with radish, green tops of spring onions, garlic-lime peanuts and remaining lemon wedges. Enjoy!

Tip! If the noodles have stuck together, rinse them quickly under warm water and drain before adding to frypan.