Fusion Silky Peanut-Ginger Beef and Pork Linguine

When boiling, add the linguine to the water and bring back to the boil.

Cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, boil a half-full kettle. Pour the boiled water (see pantry for amount) into a measuring jug.

Add the garlic, peanut butter, ginger puree, soy sauce and honey. Stir well to combine. 

Heat a large frying pan on medium-high heat (no oil).

Once the pan is hot, add the beef and pork mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. When the mince has browned, drain and discard any excess fat. Season with salt and pepper. 

Add the pak choi and pepper to the frying pan. Stir-fry until just soft, 3-4 mins.

Add the Indonesian style spice blend. Stir-fry for 1 min.

IMPORTANT: The mince is cooked when no longer pink in the middle.

Add the peanut sauce to the pan and stir well until combined.

Add the cooked linguine and the water for the sauce and butter (see pantry for both amounts) into the frying pan. Stir until well combined and piping hot, 1-2 mins. 

Taste the linguine and season with salt and pepper if needed. Add a splash of water if it's a little too thick.