PORK LARB WITH RICE NOODLES
PREP + COOK TIME 20 MINUTES SERVES 4
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.
Serve with steamed Asian greens.