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Crispy Pork Noodles

This fresh glass noodle salad is delicious with fried, crispy minced pork and peanuts.

Method:

  1. Crush the garlic and grate the ginger.
  2. Mix together the soy sauce, fish sauce, vinegar, sugar, lime juice, grated ginger and crushed garlic in a bowl to make the dressing. Set aside.
  3. Thinly slice the spring onions and sugar snap peas. Grate the carrot. Julienne the cucumber. De-seed and slice the red chilli. Roughly chop the coriander. Set aside.
  4. In a dry pan, toast the peanuts for 2 minutes. Crush in a pestle and mortar. Set aside.
  5. Heat vegetable oil in a large frying pan on high heat. Add the pork mince and cook for to 4 minutes, breaking the mince up. Add half of the dressing to the pork and cook until crispy. Remove from the heat.
  6. As the mince cooks, boil a kettle of water. Submerge the glass noodles in boiling water in a large bowl for 5 minutes, and then run under cold water. Drain and cut the noodles with scissors.
  7. Combine the spring onions, sugar snap peas, carrots and cucumber in a large salad bowl. Add the noodles and pork and mix through to combine.
  8. Serve with crushed peanuts, fresh coriander and red chilli slices.

 

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Amy Win
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Crispy Pork Noodles

This fresh glass noodle salad is delicious with fried, crispy minced pork and peanuts.

PREP 15 MINS
4 SERVINGS

Ingredients

  • Garlic – 1 clove
  • Ginger – 1cm piece
  • Light Soy Sauce – 2 tbsp
  • Fish Sauce – 2 tbsp
  • Rice Wine Vinegar – 1 tbsp
  • Sugar – 1 tbsp
  • Lime – 1
  • Peanuts – 4 tbsp
  • Vegetable Oil – 2 tbsp
  • Minced Pork – 500g
  • Glass Noodles – 250g
  • Spring Onions – 3
  • Sugar Snap Peas – 30g
  • Carrot – 1
  • Cucumber – 1/3
  • Red Chilli – 1
  • Fresh Coriander – 10g