Nuts for Noodles: Peanut Noodles with Crispy Pork and Bok Choy

10 months ago

Peanut Noodles with Crispy Pork and Bok Choy

There’s nothing more comforting than a serving of freshly-cooked noodles. What’s even more thrilling is how easy it is to cook them, just like this peanut noodle dish made with Sapporo Pancit Canton. You don’t even have to go easy with the crispy pork! Just watch our step-by-step video so you can enjoy eating it at home.



Makes 4 servings



2 Tbsps Peanut butter
2 Tbsps Honey
4-5 Tbsps Soy sauce
2 Tbsps Mirin
1 Tbsp Minced ginger



½ cup Cooking oil
200g Skinless pork belly, cut into thin strips
Salt and pepper, to season



2 Tbsps Vegetable oil
2 Tbsps Minced garlic
2 ½ cups Pork stock
400g Sapporo Pancit Canton
2 heads Bok choy, blanched and sliced
¼ tsp Chili flakes or chili oil
5 Tbsps Sesame oil

1. In a small bowl, combine the peanut sauce ingredients. Set aside.
2. Meanwhile, make the crispy pork. Heat cooking oil in a pan over moderate heat. Season pork with salt and pepper. Fry the liempo until crispy, like chicharon. Set aside.
3. In a large wok, heat vegetable oil and sauté the garlic. Once garlic is light golden, add the pork stock and bring to a simmer.
4. To the simmering stock, add Sapporo Pancit Canton. Cover wok with a lid and wait for noodles to soften. This will take about three minutes.
5. When noodles have softened, pour the peanut sauce and toss until evenly distributed. Mix in the bok choy, chili flakes or chili oil, and sesame oil. Remove from heat and transfer to a serving platter. Sprinkle crispy pork on top of the noodles. Serve immediately.

Recipe by Chef Melissa Sison-Oreta


Watch our step-by-step noodle recipe videos:

Mr. Chu’s Prawn and Scallop Vermicelli

Cold Asian Noodle Salad

Stuffed Bittergourd Soup with Misua

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