1 lb ground pork
4 tablespoons soy sauce
2 teaspoons salt
2 tablespoons honey
3 tablespoons peanut (or vegetable) oil
4 tablespoons garlic, finely chopped
3 tablespoons ginger, peeled and finely chopped
5 tablespoons onion, finely chopped
3 tablespoons peanut butter
3 tablespoons chili oil
1.5 teaspoons sesame oil
1/2 teaspoon dry red chili pepper
8 oz chicken stock
1 pack dry spaghetti noodle
1/2 lb of Choy Sum (Chinese vegetable)
3 green onions, chopped
1 cup roasted peanuts, finely chopped
- Marinate the ground pork with 1 tablespoon of soy sauce of 1 teaspoon of salt for 30 minutes.
- In a large skillet, stir fry the pork with 2 tablespoons of oil for 10-12 minutes until it's golden and crunchy. Pour away any excess fat, then add honey and toss until all the ground pork is nicely coated. Cook for another minute and then set aside.
- Bring a large pot of water to a boil (to be used to cook the noodle and blanch the vegetable).
- Reheat the skillet and add the remaining 1 tablespoon of oil and stir fry the garlic, ginger and onions until fragrant for about 2 minutes or so.
- Add the peanut butter, soy sauce, chili oil, sesame oil, dry red chili pepper, salt and chicken stock and simmer for 5-7 minutes.
- Cook the noodles according to the direction (7-8 minutes). Add in the Choy Sum in the last minute to quickly boil them. Drain the noodles and vegetable well.
- Return the noodles, vegetable, cooked meat and the peanut sauce into the pot.
- Add in the chopped green onions and roasted peanuts and mix well.