150g thin rice noodles or straight to wok noodles
1T olive oil
1 small onion, peeled and sliced
1 garlic clove, crushed
250g minced pork
100g small mangetout, sliced in half
2T peanut butter
2tsp soft light brown sugar
1T dark soy sauce
100ml chicken stock
1 tsp green chili seeded, finely chopped
small bunch fresh coriander chopped (optional)
METHOD
Place the noodles in a bowl, cover with boiling water and leave to soak for 5 min, then drain (if using straight to wok noodles, follow packet instructions).
Heat oil in wok or frying pan, then saute onion for 4 minutes. Add garlic and cook a further minute. Add the pork and stir fry for about 8 mins or until the juice have evaporated and the meat is starting to look crisp. Throw in the mangetout and cook for 2 mins.
Meanwhile mix together the peanut butter, brown sugar, soy sauce, stock and chilli.. Add sauce and noodles to the fry pan, toss well and cook a further minute or until heated through. Before serving you could sprinkle with a little coriander.
COMMENT
My kids do not eat pork, but love peanut butter, so I was hoping that this combination might be an gentle introduction. I didn't have any mangetout so I put some thin strips of cucumber through for a fresh bite to the dish.
ELLA-ometre Didn't like the look of it, but finally tried a bite, only to say it was too peanut buttery!
ZACH-ometre He ate about 1/4 of it before it got a bit to rich and he was struggling to keep it down
Source: Annabel Karmel The Fussy Eaters Recipe Book
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