Indonesian-Style Pork Noodle Salad
A super-fast, delicious Indonesian-Style Pork Noodle Salad recipe from A Zest For Life cookbook.
Dry rice stick noodles 200g (7oz)
Lean pork mince 500g (1lb 2oz)
Garlic 2 cloves, peeled and crushed
Root ginger 2cm (¾in) piece, peeled and grated
Spring onions 1 bunch, trimmed and chopped
Light soy sauce 3 tbsp
Clear honey 1 tbsp
Fresh coriander small bunch, roughly chopped
Fresh mint small bunch, roughly chopped
Red chilli 1, deseeded and finely chopped
Roast peanuts 50g (2oz), crushed
Carrot, radish and cucumber salad to serve (optional)
Put the noodles in a large heatproof bowl and cover with boiling water. Leave to soak for 5 minutes to soften, then drain well, cover and set aside.
Put the pork in a bowl and mix in the garlic, ginger, spring onions and 1 tablespoon soy sauce.
Heat a wok or large frying pan until hot. Add the pork mixture and dry fry over a high heat for 5 minutes, stirring to break up the meat into small clumps, until lightly browned all over.
Squeeze the juice from one of the limes and pour over the pork along with the remaining soy sauce and honey. Stir-fry for a further 3–4 minutes until cooked through.
To serve, stir the noodles through the pork then spoon into bowls and sprinkle with chopped herbs, chilli and peanuts. Cut the remaining lime into wedges and serve with the pork and noodles. Serve with a shredded carrot, radish and cucumber salad, if you like.