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Spicy Noodle Salad Bowl
Serves 2.
Super easy and quick to prepare.
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Ingredients
125 g pork mince (5% fat) (vege/vegan option: use 150 g chopped mushrooms instead)
Two 'nests' of rice, egg, or wheat noodles (thick or thin)
Garlic - 1 teaspoon of 'easy garlic' or 1 clove, crushed
1/4 teaspoon crushed chillies
2 tablespoons sesame seed oil (or olive oil)
1 tablespoon clear honey (vegan option: use maple syrup or molasses instead)
1 tablespoons dark soy sauce
1 lime, juiced (or 1-2 tablespoons lime juice)
1 teaspoon ginger paste
1 carrot
1/4 cucumber
4 radishes
2 spring onions
1/2 cup of dry roasted peanuts
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Method
Veges
- Using a vegetable peeler, peel ribbons of the carrot. Rotate the carrot 90 degrees after each peel for more and narrower ribbons.
- Cut the cucumber down the centre from one end to almost the other end (so it does not fall into two pieces).
- Cut the cucumber into slices; each slice should fall as a half-moon shape. Continue for the rest of the cucumber.
- Trim the radishes and slide into thin rounds.
- Slice the spring onions. Put half aside as garnish.
- Mix the other half of the spring onions with the other vegetables and divide into serving bowls.
Noodles
- Cook the noodles to the packet instructions. For dried noodle nests, this usually involves dropping them into boiling water, then simmering for a few minutes. Drain and rinse well with hot water.
- When cooked and drained, divide the noodles into the serving bowls.
- Lift the vegetables through the noddles to mix them in a bit.
Meat
- Heat 1 tablespoon of the sesame seed oil in a frying pan over medium-high heat.
- Add the pork mince and cook, with stirring, for 7-8 minutes at which point it should be starting to brown.
- Add the crushed garlic and crushed chillies and cook for a further 1-2 minutes.
- Add the honey and cook with frequent stirring until the honey caramelizes and the pork takes on a dark brown crunchy (almost but not quite burnt!) texture.
- Spoon the meat onto the top of the vege-noodle mixture in each serving bowl.
Sauce
- Mix the remaining 1 tablespoon of sesame seed oil with the dark soy sauce, lime juice, and ginger paste.
- Whisk with a fork until completely blended. If you make this in advance but this dressing separates, just whisk it again before serving.
Serve
- Pour the dressing over each meaty-noodle mound.
- Sprinkle the remainder of the spring onions over the top.
- Sprinkle some peanuts over the top and serve.
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Storage & Consumption
Best eaten fresh, but if you have cooked extra meat you can keep it in a sealed container in the fridge for a few days.
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