easyTime:< 30 minsServes:4
Looking for a quick and impressive weeknight meal? This pork noodle salad delivers. Made with thick rice noodles, fresh herbs, and a zingy grapefruit and chilli dressing, it’s a dish that’s light, fresh, and full of flavour.
Ingredients
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2 tbsp Asian-style pickled chilli (I used Sun brand pickled ground chilli)
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¼ cup grated dark palm sugar
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60ml (¼ cup) lime juice
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2 tbsp fish sauce
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1 garlic clove, crushed
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2 makrut lime leaves, very finely sliced
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2 tbsp peanut oil
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500g pork mince
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250g thick rice noodles
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2 ruby grapefruit, segmented
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1 Lebanese cucumber, thinly sliced
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2 eschalots (French shallots), thinly sliced
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25g (1 cup) coriander leaves
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25g (1 cup) Thai basil sprigs
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1 long red chilli, thinly sliced
Method
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Step 1
In a small bowl whisk together the pickled chilli, palm sugar, lime juice, fish sauce and garlic. Add lime leaves and season with salt and pepper.
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Step 2
Heat the oil in a large wok over high heat. Add the pork and stir-fry, breaking up any lumps with a wooden spoon, for 8 minutes or until golden-brown and crisp. Add 2 tablespoons of the dressing and toss to coat.
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Step 3
Meanwhile, soak the noodles in boiling water for 15 minutes. Drain and refresh in iced water, then drain again, then place the noodles in a large bowl. Add the remaining dressing, grapefruit segments, cucumber and eschalots to the noodles and toss to coat. Add the pork and gently toss to coat. Serve with herbs and fresh chilli.
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