Warm thai pork meatball and noodle salad
13
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Give your weeknight dinner an exciting new spin with this fresh, fragrant and flavoursome recipe that is on the table in 30 minutes.
Ingredients
Pork mince, raw
400 g, (lean)
Red curry paste
1 tbs
Fish sauce
1½ tbs
Lime juice
1½ tbs
Brown sugar
2 tsp
Garlic
2 clove(s), crushed
Fresh red chilli
1 whole, finely chopped
Dry rice noodles
200 g
Pineapple
640 g, peeled, cored, cut into wedges
Bean sprouts
1 cup(s), (80g)
Celery
2 stick(s), thinly sliced on the diagonal
Green shallot(s)
2 individual, thinly sliced on the diagonal
Fresh coriander
1 cup(s)
Fresh mint
½ cup(s), torn
Sunflower oil
1 tbs, or canola oil
Instructions
1
Combine the mince and curry paste in a medium bowl. Roll the mixture into 20 balls.
2
To make the dressing, combine the fish sauce, lime juice, sugar, garlic and chilli in a small bowl. Stir until the sugar has dissolved.
3
Cook the noodles following packet instructions. Drain. Cool under cold water and drain. Place the noodles in a large bowl with the pineapple, bean sprouts, celery, shallot and three-quarters of the coriander and mint.
4
Heat the oil in a large non-stick frying pan over medium-high heat. Cook the meatballs, turning occasionally, for 8 minutes or until browned and cooked through.
5
Add the meatballs to the salad. Drizzle with the dressing and toss to combine. Divide the salad between serving bowls and sprinkle with the remaining coriander and mint.
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