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 British 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 rice noodles
1 red onion, shredded
25g pack mint, leaves only
3-4 little gem lettuce, outer leaves separated
1. Heat a dry wok, then cook the mince over a high heat for 10 minutes until golden and the pork is thoroughly cooked with no pink meat. Meanwhile, prepare the dressing by stirring the passion fruits, 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.
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.
Typical values per serving:
Low in fat
This recipe was first published in November 2018.