Name: Neil Perry: Cat’s ear noodles with peppers and chilli sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 50 ml peanut oil; 180 gm pork shoulder, trimmed of fat and sinew, thinly sliced across the grain; 1 tbsp chilli bean sauce (Pun Chun brand); ¼ each red and green capsicum, diced; 2 garlic cloves, crushed in a mortar and pestle; 10 ml Shaoxing wine; 50 ml chicken stock; 10 ml light soy sauce; 5 ml each sesame oil and chilli oil; Cat’s ear noodles; 140 gm (about 1 small) desiree potato, scrubbed; 80 gm plain flour

Neil Perry: Cat’s ear noodles with peppers and chilli sauce

Australian Gourmet Traveller recipe for cat’s ear noodles with peppers and chilli sauce by Neil Perry and Andy Evans from Sydney restaurant Spice Temple.

Serves 4

Prep

15M

Cook

35M

Total

50M

This simple noodle dish has been upgraded with what is essentially a gnocchi dough to add silkiness. The spoonful of hot bean sauce enlivens the taste.

Ingredients

50 ml peanut oil

180 gm pork shoulder, trimmed of fat and sinew, thinly sliced across the grain

1 tbsp chilli bean sauce (Pun Chun brand)

¼ each red and green capsicum, diced

2 garlic cloves, crushed in a mortar and pestle

10 ml Shaoxing wine

50 ml chicken stock

10 ml light soy sauce

5 ml each sesame oil and chilli oil

Cat’s ear noodles

140 gm (about 1 small) desiree potato, scrubbed

80 gm plain flour

Method

Main

1.For cat’s ear noodles, steam potato until very tender (20-25 minutes), then when cool enough to handle, peel. Mash until smooth, add flour, mix to a soft dough, then turn onto a lightly floured surface and knead until smooth. Using a pasta machine with rollers at widest setting, feed dough through rollers, folding and reducing settings notch by notch until dough is 2mm thick, then cut into 1cm x 4cm lengths. Blanch in boiling salted water until glossy (30 seconds-1 minute), drain and refresh. Drain again, drizzle with a little peanut oil, stir to coat and set aside.

2.Heat a wok over high heat until smoking, add peanut oil, then pork, and stir-fry until pork starts to brown (3-5 minutes). Remove with a slotted spoon and set aside. Add chilli bean sauce to wok, stir-fry until fragrant (30 seconds-1 minute), add capsicum and garlic and toss for 30 seconds. Deglaze with Shaoxing wine, add chicken stock, soy sauce and oils and bring quickly to the boil. Add noodles and warm through, add reserved pork and simmer until sauce is reduced to a glaze (1-2 minutes). Serve immediately.

Neil Perry

Andy Evans

Styling by Emma Knowles