Neil Perry: Cat’s Ear Noodles with Peppers and Chilli Sauce


Australian Gourmet Traveller recipe for cat’s ear noodles with peppers and chilli sauce by Neil Perry and Andy Evans from Sydney restaurant Spice Temple.

What you will need

50 ml peanut oil

180 gm pork shoulder, trimmed of fat and sinew, thinly sliced across the grain

1 tbsp chilli bean sauce (Pun Chun brand)

¼ each red and green capsicum, diced

2 garlic cloves, crushed in a mortar and pestle

10 ml Shaoxing wine

50 ml chicken stock

10 ml light soy sauce

5 ml each sesame oil and chilli oil

  Cat’s ear noodles 140 gm (about 1 small) desiree potato, scrubbed

80 gm plain flour


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