/assets/logos/nz-taste.svg
Recipe

Pork, chilli and lemongrass noodles

Deal with the dinner rush with this tasty and filling meal from Sophie Gray

Feb 28, 2013 1:00pm
  • 25 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Pork, chilli and lemongrass noodles
  • 280 gram pack of dried noodles, cooked to packet directions, rinsed
  • 2 teaspoon sesame oil
  • 450 gram pork mince
  • 3 clove garlic, crushed
  • 1 large red chilli, split lengthwise, deseeded and finely chopped
  • 2 stalk lemongrass, finely chopped
  • 1 carrot, peeled, cut lengthwise and sliced thinly
  • 2 cup small broccoli florets
  • 2 cup frozen beans
  • 1 handful snow peas, trimmed of stalks and cut in half
  • 1/3 cup chicken stock
  • 2 tablespoon soy sauce
  • 2 tablespoon fish sauce
  • 1 1/2 tablespoon brown sugar
  • 1/2 cup chopped mint
  • 1/2 cup chopped coriander
  • squeezed lime juice

Method

Pork, chilli and lemongrass noodles
  • 1
    While the noodles are cooking, heat the oil in a wok or large frying pan.
  • 2
    Cook the mince, breaking it up to a crumbly texture (this ensures the meat mixes well through the noodles).
  • 3
    When the meat is browned, add the garlic, chilli, lemongrass, carrot, broccoli, beans and snow peas. Mix in the stock and stir-fry until vegetables are tender. Add the soy and fish sauce and brown sugar.
  • 4
    Mix well, then fold in the drained and rinsed noodles, mint, coriander and lime juice. Continue tossing until the noodles are piping hot and the herbs and meat evenly distributed through the mixture. Serve immediately.

The Latest from Food To Love

read more from

/assets/logos/nz-taste.svg