PORK LARB WITH RICE NOODLES

PREP + COOK TIME 20 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - What’s For Dinner? -

200g fresh rice stick noodles 1 ta­ble­spoon peanut oil

600g pork mince

10cm stick lemon­grass (20g), pale

sec­tion only, chopped finely 1 clove gar­lic, crushed

2 tea­spoons sam­bal oelek 2 ta­ble­spoons lime juice 2 ta­ble­spoons brown sugar 1 ta­ble­spoon fish sauce

3 green onions, sliced thinly

1 fresh long red chilli, sliced thinly ¼ cup loosely packed fresh

co­rian­der leaves lime cheeks, to serve 1 Cook rice noodles in a saucepan of boil­ing wa­ter for 2 min­utes or un­til ten­der; drain.

2 Mean­while, heat oil in a large fry­ing pan over high heat; stir-fry pork un­til browned. Add lemon­grass, gar­lic and sam­bal oelek; stir-fry for 1 minute or un­til fra­grant. Add juice, sugar and sauce; stir-fry for 1 minute. Re­move from heat; stir in onion. Sea­son to taste.

3 Serve pork mix­ture on rice noodles; sprin­kle with chilli and co­rian­der, ac­com­pany with lime cheeks.

SERV­ING SUG­GES­TION

Serve with steamed Asian greens.

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