Sticky Thai pork and noodle stir-fry
SERVES 4 PREP AND COOK TIME 30 MINUTES
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.