This Pork larb noodle stir-fry is an easy weeknight dinner you can whip up in a flash. Packed with tasty Asian flavours, it will be a hit on any table.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
200g rice noodles
1 tbs peanut oil
500g Coles Australian Pork Mince
1 tbs grated fresh ginger
2 garlic cloves, crushed
2 tbs kecap manis
¼ cup (60ml) lime juice
1 tbs soy sauce
1 red onion, cut into thin wedges
½ cup mint leaves
½ cup coriander leaves
2 tbs crushed peanuts
Sweet chilli sauce, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the noodles in a large heatproof bowl. Cover with boiling water. Stand for 2 mins. Drain.
Step 2
Meanwhile, heat the oil on a wok or large frying pan over high heat. Add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 6 mins or until golden brown. Add the ginger and garlic and cook for 1 min until fragrant. Add the kecap manis, lime juice and soy sauce and stir to combine.
Step 3
Add the noodles and cook for 1 min or until heated through. Remove from heat and stir in the onion, mint and coriander. Serve the stir-fry topped with peanuts and drizzled with sweet chilli sauce.
