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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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