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.
Dry rice noodles are an economical way of buying noodles. Look for them in the supermarket with other Asian groceries. Alternatively, use 600g (1lb 5oz) moist fresh rice noodles – heat as directed on the pack. To serve as a hot noodle dish, add the rehydrated noodles to the pork along with the lime juice and stir-fry for 3–4 minutes until piping hot.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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