I love satay noodles; I can eat them cold or hot, for lunch or for dinner! It’s really a versatile menu item, and can be as easy or as interestingly difficult as you’d like it. I tend to keep it simple, but sometimes I jazz it up. This recipe I jazzed it up a bit but you can feel free to add in or omit any items depending on what you have and how you like it. Serves 4-6 (Leftovers are awesome!)
For the Sauce:
1 tbsp. sesame oil (toasted kind not the clear kind)
1-2 tbsp. honey
1 tsp. red chili flakes
1 tsp. dried ginger
1 tbsp. soy sauce (light)
2 tbsp. crunchy peanut butter (Use creamy if that’s what you have)
1 juice of a lime
For the dish:
400-500g (~1lb) pork loin
Pak choi (can substitute snow peas or any green crunchy veg)
Red/green/yellow peppers (sliced)
250g fettuccine noodles
Make the sauce by incorporating all the ingredients until smooth, if too thick add a little bit of water and thin it out. Set Aside.
Slice all vegetables if you need to at this point.
For the Pasta:
Heat a large pan of water and cook pasta as directed.
For the pork:
Salt and pepper.
Heat a grill pan with oil until near smoking.
Set the pork on it and let sit grilling for at least 6-8 minutes on each side.
Meanwhile the veg:
If your grill pan is big enough add the sliced pak choi, carrots, peppers and onion.
If it’s not add in another pan and cook separately.
Drain the pasta, immediately mix with the sauce and toss completely.
Add in the cooked vegetables.
When the pork loin is done, let rest for 5-10 minutes, then slice on the diagonal and serve accordingly. Enjoy!