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How to make Thai pork larb on noodles (low fat)

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 1 tablespoon vegetable oil
  • 1 lemongrass stem, trimmed, finely chopped
  • 1 garlic clove, crushed
  • 750g lean pork mince
  • 1 tablespoon brown sugar
  • 2 tablespoons fish sauce
  • 1/2 cup (125ml) Massel chicken style liquid stock
  • 2 teaspoons sambal oelek*
  • 1/4 cup (60ml) lime juice
  • 300g flat rice stick noodles
  • 1/2 cup fresh coriander
  • 1/2 cup fresh mint leaves
  • 1/2 Lebanese cucumber, deseeded, sliced

Method

  • Step 1 Heat oil in a wok or large frypan over medium heat. Add lemongrass and garlic, and stir-fry for 30 seconds until fragrant. Increase heat to medium-high, add pork and cook for 3-5 minutes until no longer pink. Drain excess liquid if necessary.
  • Step 2 Add sugar and 1 tablespoon fish sauce, stirring to coat. Add stock and simmer for 5-8 minutes until liquid has evaporated. Remove from heat, then add sambal and lime juice, tossing to combine.
  • Step 3 Meanwhile, cook noodles according to packet instructions, then drain and toss with remaining fish sauce. Serve pork on noodles with herbs and cucumber.