Sticky Thai pork and noo­dle stir-fry

Australian Women’s Weekly NZ - - CONTENTS -


200g dried rice noo­dles 1 ta­ble­spoon ex­tra vir­gin olive oil 500g pork mince 2 cloves gar­lic, crushed 1 fresh long red chilli, sliced thinly, op­tional 6 spring onions, cut into lengths 2 ta­ble­spoons fish sauce ⅓ cup (75g) firmly packed brown sugar 4 fresh kaf­fir lime leaves, shred­ded ½ cup (40g) fried shal­lots ½ cup (70g) coarsely chopped roasted un­salted peanuts 300g broc­coli, cut into flo­rets, stems sliced thinly 1 ta­ble­spoon lime juice ½ cup loosely packed fresh co­rian­der leaves ⅓ cup loosely packed fresh basil leaves

1 Cook the noo­dles ac­cord­ing to the di­rec­tions on the packet; drain. 2 Heat the oil in a wok over high heat; stir-fry pork, in batches, un­til browned. Re­move pork from the wok; cover to keep warm. 3 Add the gar­lic, chilli and most of the onion to the wok; stir-fry for 1 minute or un­til fra­grant. Add the sauce, sugar and three-quar­ters of the lime leaves to the wok; bring to the boil. Sim­mer, un­cov­ered, for about 2 min­utes or un­til thick. Re­turn the pork to the wok with half each of the shal­lots and peanuts. Cook, un­cov­ered, for about 2 min­utes or un­til mix­ture is sticky but not dry. 4 Mean­while, steam or mi­crowave the broc­coli un­til just ten­der; drain. 5 Add the noo­dles, juice and broc­coli to the wok with half of the herbs; stir-fry un­til heated through. Serve sprin­kled with the re­main­ing onion, co­rian­der, basil, lime leaves, shal­lots and peanuts. Not suit­able to freeze or mi­crowave.

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