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Pork Larb Noodle Salad with Rainbow Vegetables

Sweet Chili-Lemongrass Vinaigrette

Cooking time

25 minutes

Servings

2/4

Calories

980 /serving

Celebrate the flavours of Thailand with this cold noodle salad topped with seared ground pork. Notes of lemongrass, sweet chili, fish sauce and toasted peanuts mingle in this transportive dish that combines the savoury warmth of browned meat with incredible freshness and crunch, courtesy of the plenitude of vegetables. From carrots to scallions to cucumbers, each add their distinct flavour, texture—and pleasure!

We will send you:

  • 285g Ground pork
  • 2 Scallions
  • 1 Lime (or lemon)
  • 2 Cucumbers
  • 200g Carrots
  • 140g Cherry tomatoes
  • 1 Lemongrass stalk
  • 60ml Sweet chili sauce
  • 25g Peanuts
  • 225g Fresh Shanghai noodles
  • 5ml Fish sauce
  • 8.5g Thai Trip spice blend (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Contains: Eggs, Anchovies, Peanuts, Wheat

You will need:

Medium pot
Large pan
Zester
Strainer
Peeler
Oil
Salt & pepper
Total Fat
41 g
Saturated Fat
9 g
Sodium
1460 mg
Total Carbs
115 g
Sugars
29 g
Protein
46 g
Fibres
8 g
Preparation
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Cook the noodles
Bring a medium pot of salted water to a boil. Add the noodles to the boiling water; stir gently to separate. Cook, 5 to 7 minutes, until al dente (still slightly firm to the bite). Drain the noodles, drizzle with oil to prevent sticking and set aside in a warm spot.
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Toast the peanuts
In a large pan, heat a drizzle of oil on medium. Add the peanuts and cook, stirring frequently, 1 to 2 minutes, until fragrant. Transfer to a small bowl. Wipe out and reserve the pan.
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Cook the pork
In the same pan, heat a generous drizzle of oil on medium-high. Trim the bottom inch of the lemongrass stalk; peel and discard the tough outer layers, then thinly slice into rounds. Add the ground pork* and ½ the lemongrass to the pan; season with ⅔ of the spice blend and S&P. Cook, breaking up the meat 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 bottom of the pan. Reserve the pan.
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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 cucumbers lengthwise; thinly slice into half-moons on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
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Make the vinaigrette
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions, as much of the 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 of the lime juice and fish sauce as you’d like, and 4 tbsp oil (double for 4 portions); season with the remaining spice blend and pepper to taste.
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Assemble & serve
In a large bowl, combine the cooked noodles, pork, vegetables and as much of the sweet chili-lemongrass vinaigrette as you’d like; toss to combine thoroughly. Divide the finished pork larb noodle salad between your bowls. Top with the toasted peanuts and as many of the green tops of the scallions as you’d like. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.