Indonesian Pork Peanut Satay with Vermicelli

Indonesian Pork Peanut Satay with Vermicelli

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 30, 2019.
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Ingredients

SATAY

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

VERMICELLI

  • 1 pack mung bean vermicelli
  • 1 Tbsp soy sauce

GREENS

  • 1/2 lettuce, finely chopped
  • 1/2 telegraph cucumber, peeled into ribbons
  • 1 Tbsp vinegar

TO SERVE

  • 1/2 bunch mint, picked
  • 1 pack 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 well, toss with soy sauce and cover to keep warm.
  4. Cook satay. Heat 1 tsp oil in a fry-pan on mediumhigh heat. Cook onion, garlic, ginger and chilli flakes for 2-3 minutes, until soft. Add pork and cook for 3-4 minutes, until brown.
  5. Add beans and satay sauce mixture to pan and bring to a simmer. Simmer for 3-4 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 1875 kj
448 kcal
Protein 35.4g
Carbohydrate 29.4g
Fat 20.2g