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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

Method

  • 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
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At A Glance

  • Serves 4 people

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