Fragrant Pork & Noodle Salad
Ingredients
- 1 tbsp canola oil
- 550 g pork mince
- 2 cloves of garlic crushed
- 1 stalk chopped lemongrass finely chopped (white part only)
- 1 red onion thinly sliced
- 2½ cm fresh ginger grated
- 1 red chilli finely chopped (adjust to taste)
- 2 makrut lime leaves finely shredded
- 200 g flat rice noodles (or vermicelli )
- 1 C mung bean sprouts
- 2 handfuls baby spinach leaves
- 1 handful fresh coriander
- 1 handful fresh mint
- ½ Dole fresh pineapple diced
- ¼ C unsalted roasted peanuts chopped
Dressing
- 2 tbsp brown sugar
- 3 tbsp fish sauce
- 2 limes juiced
- 1 tbsp sesame oil
- 2 tbsp canola oil
Method
Step 1
In a large pan, heat a little oil over medium heat. Add the pork mince and cook, breaking it up with a spoon, until browned and cooked through.
Step 2
Add the garlic, lemongrass, red onion, ginger, chilli and lime leaves and cook for a few minutes until fragrant.
Step 3
Cook noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
Step 4
To make the dressing, in a small bowl, whisk together the brown sugar, fish sauce, lime juice and oils until the sugar is dissolved and the dressing is well combined.
Step 5
In a large bowl, combine the noodles, mung bean sprouts, baby spinach, coriander, mint, and pineapple. Add the pork mixture and toss everything together.
Step 6
Pour the dressing over the salad and toss again until everything is evenly coated.
Step 7
Divide the salad among serving bowls and sprinkle with chopped peanuts.
Step 8
Serve immediately.