Photo of Pork larb with satay noodles by WW

Pork larb with satay noodles

10
10
10
SmartPoints® value per serving
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 stem, , 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 tablespoons

Lime(s)

1 zest(s) of 1, grated

Lime Juice, Fresh

2 tablespoons

Coriander, fresh

2 tablespoons, finely chopped

Mint, Fresh

2 tablespoons, 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 teaspoons, 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 tablespoons

Thai Fish Sauce

1 tablespoons

Lime Juice, Fresh

2 tablespoons

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.