540g Hakubaku udon noodles
200g Beef strips
200g Chicken strips
200g Pork strips
200g Prawns (cooked tail meat only)
150g Crunchy peanut butter
75g Sambol oelek
60ml Kecap manis
2tbsp Peanut oil
3 medium Onions (cut into wedges)
350g Wombok (roughly shredded)
400g Choy sum (roughly shredded)
2 Spring onion (finely sliced, diagonally) for garnish
50g Peanuts (chopped) for garnish
Combination Peanut Chilli with Udon Noodles
STEP ONE:UDON NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold ruuning water.
Drain well, the set aside.
STEP TWO:BEEF, PORK AND CHICKEN
Mix together,half the peanut butter, 2tsp sambol oelek and 2tsp kecap manis.
Place each meat in seperate small bowls.
Coat each meat with the peanut mixture.
Heat half the oil, in a wok, and stir-fry each seperately, until cooked as desired.
The prawns need only be heated through.
Place all cooked meat in a larger bowl and cover to keep warm.
In a small jug, mix together the remaining peanut butter, sambol oelek and kecap manis, then set aside.
Heat remaining oil in wok.
Add onion wedges and wombok (in batches) until lightly browned.
Return onion and wombok to wok and add choy sum, stir-fry to combine.
Add the remaining peanut butter mixture, stirring to combine.
Add the udon noodles and stir-fry until choy sum just wilts and mixture is hot.
In 6 deep serving bowls, place the vegetable-noodle mixture.
Place the meat mixture on top.
Garnish with a sprinkling of spring onion and and chopped peanuts.