Pork satay stir-fry

• porsi: 4

Bahan-bahan

For the satay sauce:

Zest and juice of 2 large limes

2 tsp sesame oil

2 tbsp soy sauce

4 tbsp sweet chilli sauce

12 tbsp peanut butter

200ml chicken stock

For the stirfry:

200g green beans, trimmed and halved

1 large carrot, cut into thick matchsticks

200g tenderstem broccoli

4 nests of dried egg noodles

2 tbsp sesame or coconut oil

400g pork tenderloin, sliced into strips

1 x 2cm piece of fresh ginger, peeled and grated

2 garlic cloves, crushed

1 red pepper, deseeded and sliced into strips

3 spring onions, finely chopped

4 tbsp fresh coriander, chopped

4 tbsp roasted peanuts, crushed

Petunjuk

1 Mix the satay sauce ingredients together in a small jug and set aside.

2 Bring a saucepan of water to a boil and add the green beans, carrot and broccoli. Cook for one minute, then transfer to a bowl of iced water to cool. Drain well and set aside.

3 Cook the noodles according to the package instructions. Rinse under cold water and set aside until required.

4 Heat the sesame or coconut oil in a large wok or pan over a high heat. Cook the pork for 2-3 minutes until browned, working in batches to avoid crowding the pan. Transfer to a bowl and set aside.

5 Add a little more oil to the pan and turn the heat to medium-high. Cook the ginger and garlic for 30 seconds. Add the pepper, spring onions, green beans, carrot and broccoli. Cook for 4-5 minutes, stirring and tossing the vegetables constantly, until almost completely cooked through.

6 Return the pork to the pan and add the cooked egg noodles. Toss all the ingredients together to warm through.

7 Turn the heat to medium and add the satay sauce and chopped coriander. Gently toss to coat everything n the sauce.

8 Divide between bowls and top with the crushed peanuts to serve.