Vietnamese inspired pork noodle bowls.
Serves 4
Ingredients
2x pork loin steaks
Marinade:
1x makrut lime leaf - finely diced
1 lemongrass - inside part finely diced
2 Garlic cloves - minced
1 tbsp fish sauce
1 tbsp soy sauce
Sauce:
3 tbsp fish sauce
3 tbsp lime juice (2 juicy limes)
3 tbsp brown sugar
2 tbsp rice wine vinegar
2 tsp chilli paste
1 red chilli - thinly sliced
Half a packet of rice noddles
1 large carrot - julienned
1/2 cucumber- julienned
1/2 punnet cherry toms - halved
1 cup shredded purple cabbage
1/4 cup spring onion – thinly sliced
Big handful of fresh mint leaves
Big handful of coriander leaves
Handful of toasted peanuts
Handful of deep fried onions
Instructions
Mix the marinade ingredients together in a bowl. Coat the pork steaks well and set aside.
Mix the sauce ingredients together and set aside.
Prep, slice and julienne all of the salad ingredients and set aside on a platter.
Heat a large pan on a high medium/high heat. Add a good glug of olive oil. When the pan is hot add the pork steaks and cook for 6 minutes.
Add the noodles to a pot and pour over boiling water until they are submerged, cover with a lid and let it sit for 10 minutes.
Flip the pork and cook for a further 3 minutes.
Drain the noodles. Let the pork rest for 2-3 minutes and then slice it.
Divide the noodles into 4 bowls. Divide the salad and herbs evenly and then the sliced pork. Pour the sauce over and garnish with the deep-fried onions and peanuts.
