Peanut Butter Pork Udon Noodles

Method

1. Heat a pot over high heat and add the neutral oil.

   1 tbsp Neutral oil

2. Add the ground pork, season with salt, and let it sear undisturbed briefly before breaking it up.

   150 g Ground porkSalt

3. While the pork cooks, finely chop the spring onions, keeping the whites and greens separate. Smash and chop the garlic.

   3 Spring onions2 cloves Garlic

4. Break up the pork, then add the spring onion whites and garlic. Cook for about 1 minute until fragrant.

5. Stir in the peanut butter, soy sauce, rice vinegar, and lime juice. Break up the peanut butter until it melts into a glossy sauce.

   2 tbsp Peanut butter1½ tbsp Soy sauce1 tbsp Rice vinegar1 Lime juice

6. Add a splash of water to loosen the sauce; it should look slightly wetter than the final noodles because it will reduce. Stir in chili crisp to taste.

   60 ml Water1 tbsp Chili crisp

7. Blanch the udon noodles for about 1 minute, then drain and add them to the pot.

   200 g Udon noodles

8. Toss the noodles through the sauce, add the spring onion greens, and serve immediately.

Per serving, estimated: 820 kcal · 36 g protein · 62 g carbs · 49 g fat