Indonesian Pork Peanut Satay with Vermicelli

Indonesian Pork Peanut Satay with Vermicelli

Ready in 30 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, June 30, 2019.
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Ingredients

SATAY

  • 1/2 pack peanut butter
  • 1/2 cup chicken stock
  • 1 1/2 tsp soy sauce
  • Juice of 1/2 lime
  • 1/2 tsp cornflour
  • 1/4 red onion, thinly sliced
  • 1 clove garlic, minced
  • 1/4 tsp minced ginger
  • Pinch of chilli flakes (optional)
  • 1 pack lean ground pork
  • 1/4 pack green beans, sliced 2cm

VERMICELLI

  • 1 pack mung bean vermicelli
  • 1 tsp soy sauce

GREENS

  • 1/2 lettuce, finely chopped
  • 1/2 Lebanese cucumber, peeled into ribbons
  • 2 tsp vinegar

TO SERVE

  • 1 bunch mint leaves, picked
  • 1/2 Tbsp chopped peanuts

Steps

  1. Bring a full kettle of water to the boil.
  2. Prep all satay ingredients. Whisk peanut butter, stock, soy, lime juice and cornflour in a bowl.
  3. Cook vermicelli. Place vermicelli in a heat-proof bowl and cover with boiling water. Leave to cook for about 5 minutes, until tender. Drain, snip in a few places, toss with soy sauce and keep warm. Set 3/4 of the noodles aside (this is leftover).
  4. Cook satay. Heat 1/4 tsp oil in a fry-pan on high heat. Cook onion, garlic, ginger, chilli flakes and pork for about 4 minutes, until brown.
  5. Add beans and satay sauce mixture to pan and bring to a simmer. Simmer for about 3 minutes, until beans are tender, pork is cooked and sauce has thickened. Season to taste.
  6. Prep greens. Toss lettuce, cucumber and vinegar in a bowl and season to taste.
  7. Serve vermicelli topped with pork, greens and mint. Sprinkle over chopped peanuts.

Nutritional Information

Energy 1848 kj
442 kcal
Protein 36.3g
Carbohydrate 31.0g
Fat 17.8g