If you’re looking to go that extra mile, and have got friends coming over…. this is the meal for you.
I absolutely love this dish because it’s got so many different flavours that just burst into your mouth. Not only that, but this dish is so easy and quick to make you won’t believe it.
The first time I made this dish was when we had some friends round. The comments I got were amazing, and they ate it all up! They commented on the depth of flavours and liked the heat from the chilli. You can of course take elements out depending on your taste. Add some pitta bread and maybe side dish of couscous and they’ll never forget the evening.
Asian dishes are one of my favourites and generally I like to keep it spicy.
Noodles most likely originate in China. In 2002 an earthenware bowl was found near the Yellow River that had flour noodles fossilised in them!! These were 4,000 years old, so if it’s been going for that long you really can’t go wrong…
For this dish you’ll need to go and get a few ingredients depending on how stocked your larder cupboard is. Go out now and buy this, you won’t regret it….
• 1 tbsp peanut oil
• 500g minced pork
• 2 garlic cloves, crushed
• 1 stalk lemon grass, finely chopped
• 3 shallots, thinly sliced
• 3 teaspoons grated ginger
• 1 red chilli, finely chopped
• 170g noodles (I use straight to wok sometimes)
• 60g baby spinach leaves
• 50g chopped coriander
• 170g finely chopped pineapple
• 10g mint leaves
• 11/2 tbsp soft brown sugar
• 2 tbsp fish sauce
• 80ml lime juice
• 2 teaspoons sesame oil
• Heat the peanut oil in a wok when very hot and coat all over. Add the pork and stir fry for 5 minutes or so, or until it is lightly golden. When you reach this stage, add the garlic, lemon grass, shallots, ginger and chilli. Stir fry this for 2-3 minutes until you can smell the fragrance it makes. You’ll start to realise how good it is going to taste at this stage!
• Place your noodles in a large bowl and cover for 30 seconds with boiling water, then rinse under cold water and drain well. Toss this with the spinach, coriander, pineapple and mint.
• If you have straight to wok noodles, then add them to the wok and heat through for 2 minutes with the pork mixture.
• Add the pork mixture with the spinach mixture and noodles in a large bowl.
• To make the dressing, mix the sugar, fish sauce and lime juice together in a small bowl. Add the sesame oil and whisk together adding some salt and pepper.
• Toss the dressing through your pork noddle and salad mixture and serve immediately.
• I often will add a dish of lemon and coriander couscous and pitta bread to accompany the dish. But you can just have it on its own as it tastes great!!