Asian pork salad cups
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Friday night fakeaway! The same delicate lemongrass, pork and ginger taste but much more healthy!
Ingredients
Dry rice noodles
125 g
Canola oil
1 tbs
Lean pork mince
400 g
Fresh lemongrass
1 piece(s), pale section only, finely chopped
Fresh ginger
2 tsp, finely grated
Kaffir lime leaves
4 individual, finely shredded
Bean sprouts
2 cup(s), trimmed
Carrot(s)
2 large, cut into match sticks
Fresh mint
1 cup(s), torn
Lime juice
2 tbs
Butter lettuce
3 cup(s), shredded, (12 leaves)
Instructions
1
Place the noodles in a medium heatproof bowl and prepare following packet instructions or until just tender. Rinse under cold water. Drain. Using scissors, chop noodles coarsely.
2
Heat a wok over high heat. Add the oil and heat for 30 seconds. Stir-fry the pork for 5 minutes or until pork is browned and cooked through. Add the lemongrass, ginger and half the lime leaves and stir-fry for 2 minutes or until well combined and heated through. Remove from heat. Add the bean sprouts, carrot, mint, lime juice and noodles and toss to combine. Season with salt and pepper.
3
Arrange the lettuce on serving plates. Spoon the pork mixture into the lettuce cups and sprinkle with remaining lime leaves. Serve immediately.
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