Pork larb with satay noodles
8
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Traditional larb originated in Laos, but is now popular in many South East Asian countries. Our version uses lean pork mince and is served in crisp lettuce leaves.
Ingredients
Calorie controlled cooking spray
8 spray(s)
Lemon grass stems
1 individual, , trimmed and tough outer layer removed, finely chopped
Chilli, green or red
1 individual, red, finely chopped
Garlic
2 clove(s), crushed
Extra lean pork mince (5% fat), raw
500 g
Thai Fish Sauce
1 tablespoon(s)
Lime
1 zest(s) of 1, grated
Lime Juice, Fresh
2 tablespoon(s)
Coriander, fresh
2 tablespoon(s), finely chopped
Mint, Fresh
2 tablespoon(s), leaves picked and finely chopped
Spring Onions
2 medium, finely chopped
Lettuce
3 individual, Little Gem, leaves separated
PB Fit Peanut Butter Powder
24 g
Egg noodles, dry
4 portion(s), medium
Root Ginger
1 teaspoon(s), 3cm piece, peeled and finely chopped
Garlic
1 clove(s), crushed
Spring Onions
1 medium, trimmed and thinly sliced
Chilli, green or red
1 individual, red, deseeded and chopped
Soy Sauce
1 tablespoon(s)
Thai Fish Sauce
1 tablespoon(s)
Lime Juice, Fresh
2 tablespoon(s)
Instructions
1
Set a large nonstick pan over a high heat and mist with cooking spray. Add the lemongrass, chilli and garlic and cook for 3 minutes until just starting to soften. Add the mince, breaking up any lumps, and cook for 10-12 minutes until brown. Drain any excess fat and discard.
2
Drizzle the fish sauce over the mince mixture, then stir to combine and remove from the heat. Stir through the lime zest and juice, coriander, mint and spring onions.
3
Fill 12 of the largest lettuce leaves with the mince mixture. Shred any remaining lettuce and serve on the side.
4
To make the satay noodles, dissolve the peanut butter powder in 60ml boiling water. Cook the noodle nests to pack instructions. Put a large nonstick pan or wok over a high heat and mist with cooking spray. Add the ginger, garlic, spring onions and red chilli and cook, stirring, for 3 minutes until softened. Add the cooked noodles, peanut butter sauce, soy sauce and fish sauce and toss to combine.
5
Squeeze the juice of 1 lime over the noodles and serve with the pork larb.
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