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Method
Step 1
Combine the lime juice, sugar and half the fish sauce in a medium bowl. Add the carrot and cucumber and toss to combine. Set aside for 20 mins to soak.
Step 2
Meanwhile, cook the noodles following packet directions. Drain well.
Step 3
Heat the oil in a large frying pan over medium-high heat. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour. Add the seasoning paste and the remaining fish sauce and cook, stirring, for 1 min or until heated through.
Step 4
Place the noodles, mince mixture, lettuce and mint leaves in a large serving bowl. Season. Add the carrot mixture and gently toss to combine. Divide among serving bowls and serve immediately.
Prep time10 mins10 minutes, + 20 mins soaking time
+ 20 mins soaking time
Ingredients
1/4 cup (60ml) lime juice
2 tbs brown sugar
1 tbs fish sauce
2 carrots, cut into matchsticks
2 Lebanese cucumbers, cut into matchsticks
200g thick dried rice noodles
2 tsp olive oil
500g Coles Australian Pork Mince
2 tbs Gourmet Garden Thai Seasoning Paste
1/2 butter lettuce, leaves separated, coarsely torn
1/2 cup mint leaves
Description
Dinner is made easy with this pork larb salad. With rice noodles, tasty mince and refreshing flavours, it will be your new go-to.
Method
Step 1
Combine the lime juice, sugar and half the fish sauce in a medium bowl. Add the carrot and cucumber and toss to combine. Set aside for 20 mins to soak.
Step 2
Meanwhile, cook the noodles following packet directions. Drain well.
Step 3
Heat the oil in a large frying pan over medium-high heat. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until the mince changes colour. Add the seasoning paste and the remaining fish sauce and cook, stirring, for 1 min or until heated through.
Step 4
Place the noodles, mince mixture, lettuce and mint leaves in a large serving bowl. Season. Add the carrot mixture and gently toss to combine. Divide among serving bowls and serve immediately.
