Satay Pork Chow Mein

  • 850g minced pork (organic if possible)
  • 2 red onions
  • 3 red and / or yellow peppers
  • 2 – 4 large handfuls of mushrooms (I used closed cup white mushrooms although any standard ones will do)
  • 2 garlic cloves (or a good squeeze of garlic puree)
  • 4 courgettes
  • 1 can coconut milk (good quality)
  • 1/2 jar (170g jar) almond butter
  • 1/4 cup of gluten free soy sauce (or if you have it use coconut aminos)
  • 3 tablespoons sriracha (thai chilli) sauce (Marks and Spencer’s do a good one in the Thai food aisle)
  • a good splash of lime juice
  • 1 cup cashew nuts to garnish
  1. Dice the onions and garlic.  Slice up the peppers.  Chop up the mushrooms into chunks.  Place them all in a pan with coconut oil and cook gently.
  2. In another pan fry off the pork mince until cooked.
  3. Whilst the above is cooking make your “zoodles” with the courgettes.  If you have a spiraliser put all the courgettes through the spiraliser until you have a large bowl of zoodles.  If you don’t, you can use a julienne peeler to peel the courgettes to make zoodles.  If you have neither use a potato peeler on the courgettes and create large zoodles!
  4. Once the meat is cooked through add it to the veges and mix together.
  5. Add in the zoodles to the mixture and stir to incorporate them.  Cook on low until your sauce is ready.
  6. For the sauce place the coconut milk, almond butter, aminos, sriracha, and lime juice into a separate pan.  Season and whisk to combine.  Heat the sauce over a medium heat and keep whisking until you have a smooth consistency.  Keep on a low heat (and stir when necessary) until the sauce has thickened (approx. 7 minutes)
  7. Once the sauce has reduced pour the sauce into the rest of the ingredients and mix well.
  8. Garnish with a few cashew nuts and enjoy!

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