Ground pork larb noodle saladwith rainbow vegetables - Extra large standard

Ground Pork Larb Noodle Salad with Rainbow Vegetables

Sweet Chili-Lemongrass Vinaigrette

1120 cals

25 mins

Description

Celebrate the flavours of Thailand with this chilled noodle salad mixed with warm and fragrant ground pork. Notes of lemongrass, sweet chili, ponzu sauce and toasted peanuts mingle in this transportive dish. With every mouthful, delight in the contrast between the comfort of savoury browned meat and the amazing freshness and crunch that comes courtesy of a plenitude of vegetables. From carrots to cherry tomatoes to cucumbers, each shares its distinct flavour and texture—and pleasure!

Contains:

Peanuts, Soy, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 250g Ground pork

  • 2 Cucumbers

  • 200g Carrots (orange or multicoloured)

  • 140g Cherry tomatoes

  • 10g Minced lemongrass

  • 60ml Sweet chili sauce

  • 25g Chopped peanuts

  • 225g Fresh Shanghai noodles

  • 30ml Ponzu lime sauce

  • 8.5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Nutrition

Total fat

62g

Saturated Fat

11g

Sodium

1600mg

Total carbs

105g

Sugar

29g

Protein

42g

Fibres

6g

Recipe Instructions

Ground Pork Larb Noodle Salad with Rainbow Vegetables - Step #1 Boil the noodles
Step 1: Boil the noodles
Bring a medium pot of salted water to a boil. Add the noodles; stir gently to separate. Boil, 5 to 7 min., until al dente. Drain and rinse. Toss with a drizzle of oil to prevent sticking.
Ground Pork Larb Noodle Salad with Rainbow Vegetables - Step #2 Toast the peanuts
Step 2: Toast the peanuts
Meanwhile, in a large pan, heat a drizzle of oil on medium. Toast the peanuts, stirring frequently, 1 to 2 min., until lightly browned and fragrant. Transfer to a small bowl. Wipe out and reserve the pan.
Ground Pork Larb Noodle Salad with Rainbow Vegetables - Step #3 Cook the pork
Step 3: Cook the pork
In the same pan, heat a generous drizzle of oil on medium-high. Add the pork* and ½ the lemongrass; season with ⅔ of the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Transfer to a large bowl, leaving any browned bits in the pan. Reserve the pan.
Ground Pork Larb Noodle Salad with Rainbow Vegetables - Step #4 Mise en place
Step 4: Mise en place
Meanwhile, halve the tomatoes. Peel and cut the carrots into matchsticks (or thinly slice). Halve the cucumbers lengthwise; thinly slice on an angle.
Ground Pork Larb Noodle Salad with Rainbow Vegetables - Step #5 Make the vinaigrette
Step 5: Make the vinaigrette
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the remaining lemongrass, scraping up any browned bits from the bottom of the pan, 1 to 2 min., until fragrant. Transfer to a medium bowl. Add the chili sauce, ponzu, 4 tbsp oil (double for 4 portions), the remaining spices and pepper; stir well.
Ground Pork Larb Noodle Salad with Rainbow Vegetables - Step #6 Make the noodle salad & serve
Step 6: Make the noodle salad & serve
To the bowl of pork, add the noodles, tomatoes, carrots, cucumbers and vinaigrette; toss well. Divide the noodle salad between your bowls. Garnish with the peanuts. Bon appétit!