Ground Pork Larb Noodle Salad with Rainbow Vegetables
Sweet Chili-Lemongrass Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
950 /serving
Celebrate the flavours of Thailand with this chilled noodle salad topped with warm and fragrant ground pork. Notes of lemongrass, sweet chili, ponzu sauce and toasted peanuts mingle in this transportive dish that combines savoury browned meat with incredible freshness and crunch, courtesy of the plenitude of vegetables. From carrots to cherry tomatoes to cucumber, each shares its distinct flavour and texture—and pleasure!
We will send you:
- 285g Ground pork
- 1 Scallion
- 1 Lime (or lemon)
- 1 Cucumber
- 200g Carrots
- 140g Cherry tomatoes
- 10g Minced lemongrass
- 60ml Sweet chili sauce
- 25g Peanuts
- 225g Fresh Shanghai noodles
- 5ml Ponzu lime sauce
- 8.5g Thai Trip spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)
Contains: Eggs, Peanuts, Soy, Wheat
You will need:
Medium pot
Large pan
Zester
Strainer
Peeler
Oil
Salt & pepper
Total Fat
41 g
Saturated Fat
9 g
Sodium
1270 mg
Total Carbs
108 g
Sugars
28 g
Protein
45 g
Fibres
8 g
Preparation
Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles to the pot of boiling water and stir gently to separate. Boil, 5 to 7 minutes, until al dente (still slightly firm to the bite). Drain the noodles thoroughly, drizzle with oil to prevent sticking and set aside in a warm spot.
Toast the peanuts
In a large pan, heat a drizzle of oil on medium. Add the peanuts and toast, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a small bowl. Wipe out and reserve the pan.
Cook the pork
In the same pan, heat a generous drizzle of oil on medium-high. Add the ground pork* and ½ the lemongrass; season with ⅔ of the spice blend and S&P. Cook, breaking the meat apart with a spoon, 4 to 6 minutes, until browned and cooked through. Transfer to a large bowl, leaving any browned bits (or fond) in the pan. Reserve the pan.
Mise en place
While the pork cooks, zest and juice the lime. Halve the cherry tomatoes. Peel and julienne the carrots (or thinly slice into rounds). Halve the cucumber lengthwise; thinly slice into half-moons on an angle. Cut off and discard the root end of the scallion; thinly slice, separating the white bottom and green top.
Make the vinaigrette
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the white bottom of the scallion, as much lime zest as you’d like and the remaining lemongrass. Cook, scraping up any fond from the bottom of the pan, 1 to 2 minutes, until fragrant. Transfer the cooked aromatics to a medium bowl; add the sweet chili sauce, as much lime juice and ponzu as you’d like, and 4 tbsp oil (double for 4 portions); season with the remaining spice blend and pepper to taste.
Finish & serve
In a large bowl, combine the cooked noodles, pork, cherry tomatoes, carrots, cucumber and as much vinaigrette as you’d like; toss well. Divide the finished pork larb noodle salad between your bowls. Top with the toasted peanuts and as much green top of the scallion as you’d like. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
