Deliciously creamy sesame and peanut noodles sauce… Packed with flavor and smooth textures. To die for!
This popular peanut noodles sauce is made with a variety of ingredients, including peanut butter, soy sauce, garlic, ginger and other seasonings.
Peanut noodles are a popular dish in many Asian cultures and is served as a main course or side dish.
Quick Sesame & Pork Peanut Noodles Sauce
Canadian Marcellus Gilmore Edson was granted the first patent for milling roasted peanuts into a “smooth and palatable” paste.
The first commercial peanut butter was sold in the United States in 1890. It was first only available in upscale food stores and a luxury item, as the grinding process was expensive.
The mass–produced peanut butter, Jif, was introduced in the United States in 1955.
Flavors pairing
Vegetables that pair well with peanut butter include carrots, celery, pumpkin, sweet potato, bell pepper, cucumber and spinach.
Peanut butter also goes well with meats such as the ground pork.
That is why I used it in my peanut noodles sauce recipe below!
Do you like savory peanut butter dishes?
Then you will love my recipe for chicken satay with peanut sauce as well!
Or how about my African chicken and peanut soup?
Enjoy my creamy peanut noodles sauce!
Quick Sesame & Pork Peanut Noodles Sauce
A main course or a side dish, packed with flavor!
- 7 oz pre-cooked hokkien or udon noodles (200 g)
- 2 spring onions
- 2 tbsp vegetable oil
- ½ tsp coriander seeds crushed
- 1 small red chili pepper sliced
- 1 whole star anise
- 2 garlic garlic cloves finely chopped
- ½ tbsp fresh ginger grated
- 7 oz pork mince (200 g)
- ½ cup chicken stock (120 ml)
- 2 tbsp light soy sauce
- 1 tbsp smooth peanut butter
- ½ tbsp white vinegar
- ½ tbsp (corn)flour
- ½ tbsp sesame oil
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Bring a large pot of water to a good boil. Add the noodles, let them steep for roughly one minute. Utilize tongs or a fork to separate the noodles if necessary. Strain the noodles and put them aside until later.
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Finely slice the spring onions. Keep the white part and green part separate and set aside
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Heat vegetable oil in a wok or large frying pan over medium heat. Add the red chili pepper, ground coriander seeds and star anise and cook for a minute until fragrant.
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Then add the garlic, the white part of the spring onion and the grated ginger. Stir fry for about thirty seconds, then turn the heat up to high.
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Add the pork mince and stir fry until cooked through.
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Stir in the chicken stock, soy sauce, peanut butter and vinegar. Turn the heat lower and simmer for about 4 to 5 minutes.
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Sprinkle with the (corn)flour. Simmer the sauce for an additional minute until it thickens.
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Toss in the cooked noodles and sesame oil and stir well. Also add the sliced spring onion greens. Divide the noodles over bowls and serve immediately.