Those of you who know me know that I am an absolute cookbook addict, I love getting a new cookbook and working my way through it for inspiration and new ideas on flavours and pairings,.
The new Zest book from Dairy Diary is packed full of delicious healthy fresh recipes and this Indonesian pork noodle salad is one of my faves!
It was super quick and easy to make and packed a punch if flavour. Not loads of ingredients and anything that takes 20 mins from book to bowl to mouth is always a win for a midweek meal In my eyes.
I served it with some Asian greens and it was just perfect!
The lovely guys over at DairyDiary have said I can share the recipe so here it is in all its yumminess!
You can buy the Zest book from the their website directly and I highly recommend it, it's got the AKT stamp of approval!
200g Dry rice noodle - thin or flat both work well
500g lean minced pork (or meat alternative such as Quorn mince)
2 cloves garlic, peeled and crushed
2cm piece of root ginger, peeled and grated
1 bunch spring onions, trimmed and chopped
3 tbsp soy sauce
1 tbsp clear honey
small bunch fresh coriander, chopped
small bunch fresh parsley, chopped
1 red chilli, deseeded and fine chopped
50g roasted peanuts, crushed
carrot, radish and cucumber salad to serve (optional)
1 - Put the noodles in a large heatproof bowl and cover with boiling water. Leave to soak for 5 minutes to soften, then drain well, cover and set aside.
2 - Put the pork in a bowl and mix in the garlic, ginger, spring onions and 1 tablespoon soy sauce.
3 - Heat a wok or large frying pan until hot. Add the pork mixture and dry fry over a high heat for 5 minutes, stirring to break up the meat into small clumps, until lightly browned all over.
4 - Squeeze the juice from one of the limes and pour over the pork along with the remaining soy sauce and honey. Stir-fry for a further 3–4 minutes until cooked through.
5 - To serve, stir the noodles through the pork then spoon into bowls and sprinkle with chopped herbs, chilli and peanuts. Cut the remaining lime into wedges and serve with the pork and noodles. Serve with a shredded carrot, radish and cucumber salad, if you like.