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Vietnamese caramelised pork

with lime and ginger noodle salad

Ready in around 25 mins

RECIPE FACT:
The lemongrass oil is popularly known as Cochin oil in world trade, since 90% of it is shipped from the port of Cochin, also known as Kochi (Kerala/ India).
Nutritional Info:
  • Energy: 2594kj (620Kcal)
  • Protein: 39g
  • Carbohydrate: 59g
  • Fat: 23g
  • Contains: Gluten, Fish, Peanut, Soy, Sesame
Serving Amount:
Serves 4 people
Cooking Instructions:
  • BEFORE COOKING:

    Boil the kettle.

  • 1. TO PREPARE THE PAD THAI NOODLES AND VEGETABLES:

    Place the pad Thai rice noodles in a bowl, pour over boiling water until just covered then leave to sit for 2-3 mins. Gently stir with a fork to separate, then drain.

  • 2. TO PREPARE THE SALAD:

    Roughly chop with the coriander including the stalks and set aside. Peel and grate the carrot and place in a large salad bowl. Roughly chop the baby cos leaves and add to the bowl. Add the slice red cabbage and set aside.

  • 3. TO COOK THE PORK:

    Heat a non-stick frying pan with a drizzle of oil over a medium-high heat. Once hot add the pork mince and cook for 2-3 mins breaking up any large clumps of meat with a wooden spoon. Add the lemongrass sauce and cook for a further 4-5 mins until the pork is caramelised and a little crispy.

  • 4. TO FINISH THE SALAD:

    Place the pad Thai noodles in the salad bowl, then add the lime and ginger dressing. Mix gently to coat all ingredients.

  • TO SERVE:

    Place the noodle salad into bowls then top with caramelised pork. Add a sprinkle of peanuts and sesame seeds and finish with the chopped coriander.

Ingredients In your box:
  • 1 pack of premium pork mince
  • 1 pack of pad Thai rice noodle
  • 1 pot of lemongrass sauce
  • 1 pot of lime and ginger dressing
  • 1 sachet of peanuts and sesame seeds
  • 1 bag of baby cos leaves
  • 1 bag of sliced red cabbage
  • 1 carrot
  • 1 bag of coriander

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