The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

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

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

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