Dinner is made easy with this pork larb salad. With rice noodles, tasty mince and refreshing flavours, it will be your new go-to.
Serves33
Cook time10 mins10 minutes
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 large 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 or green oak lettuce, leaves separated, coarsely torn
1/2 cup mint leaves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
