Indonesian-style pork noodle salad
YOU WILL NEED
200g dry rice stick noodles 500g lean pork mince 2 garlic cloves, peeled and crushed 2cm piece of root ginger, peeled and grated 1 bunch of spring onions, trimmed and chopped 3 tbsp light soy sauce 2 limes 1 tbsp clear honey
Small bunch of fresh coriander, roughly chopped Small bunch of fresh mint, roughly chopped 1 red chilli, deseeded and finely chopped 50g roast peanuts, crushed Carrot, radish and cucumber salad to serve, optional
DIRECTIONS
Put the noodles in a large heatproof bowl and cover with boiling water. Leave to soak for 5 minutes to soften, then drain well, cover and set aside.
Put the pork in a bowl and mix in the garlic, ginger, spring onions and 1 tbsp soy sauce.
Heat a wok or large frying pan until hot. Add the pork mixture and dry-fry over a high heat for 5 minutes, stirring to break up the meat into small clumps, until lightly browned all over.
Squeeze the juice from one of the limes and pour over the pork along with the remaining soy sauce and the honey. Stir-fry for a further 3-4 minutes until cooked through.
To serve, stir the noodles through the pork then spoon into bowls and sprinkle with chopped herbs, chilli and peanuts. Cut the remaining lime into wedges and serve with the pork and noodles. Serve with a carrot, radish and cucumber salad, if you like.
Recipe and image courtesy of Dairy Diary, dairydiary.co.uk