Lemongrass pork patties on noodle salad
Dry rice noodles
Sweet chilli sauce
⅓ cup(s), (80ml)
Lean pork mince
1 piece(s), pale section only, finely chopped
2 tsp, finely grated
2 medium, cut into matchsticks
Chinese cabbage (wombok)
1 cup(s), (1/2 baby), finely shredded
1 cup(s), leaves
1 x 3 second spray(s)
1 medium, cut into wedges to serve
- Prepare noodles following packet instructions or until just tender. Drain. Rinse under cold water. Drain. Transfer to a large bowl. Combine chilli sauce and juice in a small jug. Set dressing aside.
- Meanwhile, combine mince, lemongrass and ginger in a large bowl. Using clean hands, roll mixture into 12 balls. Flatten into 8cm patties. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook patties for 3 minutes each side or until browned and cooked through.
- Add carrot, wombok, coriander and half the dressing to noodles. Toss to combine. Drizzle patties with remaining dressing and serve with salad and lime wedges.