Save to your scrapbook
Larb noodles with passion fruit chilli dressing
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
300g Waitrose 1 Free Range Lean Pork Mince
2 passion fruits, juice and seeds scooped out
1 tbsp sweet chilli sauce
1 lime, half juiced, half in wedges
1 heaped tbsp Thai Taste Red Curry Paste
1 clove garlic, crushed
300g pack Waitrose Delicate Rice Noodles
1 red onion, shredded
25g mint, leaves only
3-4 little gem lettuce, outer leaves separated
1. Heat a dry wok and cook the mince over a high heat for 10 minutes until golden. Meanwhile, prepare the dressing by stirring the passion fruit, sweet chilli sauce and lime juice together.
2. Tip the pork onto a plate lined with kitchen paper and let any excess fat drain away. Return to the pan, stir in the curry paste and garlic then cook for a further minute. Add the noodles and a splash of water and use tongs to make sure that everything mixes well. Once the noodles are hot, add the shredded onion and the mint. Season to taste.
3. Serve the mince and noodles using the lettuce leaves as cups, with the remaining lime wedges for squeezing and the dressing in a dish, ready for spooning over.
Cook’s tip Quorn works well with these flavours – try swapping the pork for a 350g pack Quorn Mince if you want to make this recipe vegetarian.
Typical values per serving:
1 of your 5 a day.
This recipe was first published in March 2018.