Hoisin and lemongrass kind-of-crispy pork noodles
Maximum flavour meets minimum effort in these hoisin and lemongrass noodles. Top with crispy sausage, fresh herbs and peanuts for a fast, texture-packed dinner.
This recipe is a perfect example of a meal that delivers maximum flavour with minimum effort. If you have an air fryer, use it to cook the sausage while the noodles are in the oven for an even faster dinner.
Ingredients
400g Japanese-style fresh noodles
200g hoisin sauce
4 tbsp finely grated lemongrass (white part only)
2 tbsp neutral oil
450g pork sausages, skins removed, meat roughly chopped
1 cup mixed herbs, roughly torn (I used mint and coriander)
½ cup salted roasted peanuts to serve
Method
Step 1
Preheat the oven to 180C fan-forced (200C conventional) and line a large baking tray with non-stick baking paper.
Step 2
Combine the hoisin and lemongrass in a large bowl with enough of the oil to loosen the mixture. Reserve ¼ cup of the sauce in a separate bowl and set aside.
Step 3
Soften the noodles in boiling water, then strain them and add to the bowl containing the sauce. Turn the noodles with tongs until they are coated in the sauce.
Step 4
Spread the noodles across the tray and bake for 15-20 minutes. The goal is for the sauce to caramelise and for some noodles to become crisp while others remain soft.
Step 5
While the noodles are cooking, add the remaining oil to a frying pan and place it over medium heat. Cook the sausage until golden and crisp, using a wooden spoon to break the meat up. Add the fried sausage to the bowl with the remaining hoisin and lemongrass sauce and toss to coat.
Step 6
Add the noodles to a large serving plate. Top with the crispy sausage, herbs and peanuts and serve.
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Katrina Meynink is a cookbook author and Good Food recipe columnist.Connect via X.
