Pork and Peanut Butter Hokkien Noodles

Cook time 15 minutes
Servings 4


250g thin hokkien noodles

1 tbsp peanut oil

1 x 400g pork fillet, trimmed and sliced as thinly as possible (about 3 mm thick)

2 handfuls of bean sprouts

1 small handful of garlic chives, snipped into 2cm pieces

1 handful of toasted unsalted peanuts

Pinch of salt


125g (1/2 cup) crunchy peanut butter

2 tbsp soy sauce

1 tsp honey

Juice of 1/2 lemon plus extra cheeks to serve

pinch of chilli powder or chilli flakes

1 garlic clove, finely grated

Pork and Peanut Butter Hokkien Noodles


Combine all the sauce ingredients in a small saucepan, add 125 ml of water and whisk over medium heat until smooth and the consistency of thickened cream. If too thick, add a little extra water.

Prepare the noodles as per the packet instructions. Drain and place in a large bowl.

Drizzle the oil over the pork, season with salt and massage in with your hands.

Heat a large non-stick frying pan over high heat and stir-fry the pork in batches (so the pan is not overcrowded) for 30 seconds– 1 minute on each side or until nicely charred on both sides.

Add the pork, 1 handful of bean sprouts, the chives and dressing to the noodles. Toss until the noodles and pork are coated in the sauce. Arrange the noodles on a serving platter, scatter over the remaining bean sprouts and the peanuts and serve with the lemon cheeks.