Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version and receive 4 bonus issues of Belle magazine - that's more than $147 worth of value for only $79.95.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

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

You'll need

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


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 4 people
Signature Collection

Hitting the shelves exclusively at Domayne this month is the Gourmet Traveller Signature Collection by Robert Gordon Australia.

Read More
an iPhone 6!

amaysim is giving you the chance to win one of two prize packs containing an iPhone 6 and three months of amaysim's UNLIMITED 5GB mobile plan. Get in quick!

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Easy summer recipes


Christmas pudding ice-cream

Summer seafood recipes


Raspberry and Mint Mojito

Summer salad recipes


Neil Perry: Prawn cocktail

Quick summer recipes


Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes


Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes


Serge Dansereau: Homemade lemonade

Holiday entertaining recipes


Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.