Satay Pork Egg Noodles with Chinese Broccoli & Peanuts
  • Prep time: 20 minutes
  • Calories: 680
Satay can be served in various sauces, however most often they are served in a combination of soy and peanut sauce. We have chosen to combine Hoisin sauce and peanut butter to create our own spin on satay sauce. Packed with flavour, this recipe is a quick, punchy stir fry to start your week right.
  • 250 g of Pork Mince
  • 150 g of Egg Noodles
  • 80 g of YPI Hoisin Combo
  • 30 g of Peanut Butter
  • 2 Tbsp of Peanuts (chopped)
  • 1 of Ginger
  • 2 of Garlic Clove
  • 1 of Spring Onion
  • 12 Bunch of Chinese Broccoli
  • 1 Tbsp of Sambal Oelek

Cook Egg Noodles:

Add the noodles to the pot of boiling water. Cook 5-6 minutes, or until tender. Reserve 12 cup of cooking liquid, drain noodles thoroughly and rinse under warm water to prevent the noodles from sticking together.

Prepare Ingredients:

Peel and mince ginger and garlic. Trim and thinly slice spring onion. Trim ends off Chinese broccoli, slice stems and roughly chop leaves, keeping separate.

Brown Mince:

Heat a pan over medium-high heat. Add oil and swirl pan to coat. Add ginger and garlic and cook for 1 minute, until fragrant. Add pork mince, breaking up with a wooden spoon as you add, and cook for 6 minutes, until well browned.

Add Chinese Broccoli:

Meanwhile, in a small bowl or cup, combine YPI Hoisin Combo with peanut butter and sambal oelek (to taste), mix well. Add Chinese broccoli stems and sauce mix to the pan with mince, stirring to combine well, and continue to cook a further 2 minutes.

Finish Noodles:

Add Chinese broccoli leaves, spring onion, egg noodles, reserved cooking liquid and toss well to combine. Cook a further minute until noodles are heated through and sauce is coating the noodles nicely.

You Plate It:

Divide the noodles between bowls and garnish with any reserved spring onion and chopped peanuts. Enjoy!