The photo of this dish doesn't do it justice! The flavours are sweet, sour and spicy. If you don't have Chinese black vinegar, replace it with balsamic vinegar.
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Ingredients
- 200 g dry rice noodles
- 2 tbsp vegetable oil
- 2 banana shallots finely diced
- 3 cloves garlic minced
- 2 lemon grass stalks outer leaves removed, heart finely sliced
- 2 red chilli finely sliced
- 500 g pork mince
- 2 kaffir lime leaves shredded
- 60 g caster sugar
- 2 tbsp light soy sauce (or gluten free soy sauce)
- 1 tbsp fish sauce
- 200 ml chicken stock
- 2 tbsp black rice vinegar
- 250 g pak choi or other asian greens shredded
- 2 spring onions sliced
- coriander to garnish
Instructions
- Prepare everything before you start the stir fry.
- Cook the noodles to the pack instructions, drain, refresh in cold water and set aside.
- In a large deep sauté pan or wok, heat the oil over a medium high heat. Tip in the shallots, garlic, lemon grass and chilli. Stir fry for a few minutes.
- Add the minced pork and kaffir lime leaves and sprinkle with sugar, pour in soy sauce and fish sauce. Stir it to combine then leave to cook for 2 minutes without stirring to start caramelisation. Stir again, cook for another 1 minutes Repeat this 2 more times.
- Add the stock and vinegar scraping the bottom of the pan to release stuck on pieces, add the shredded greens and noodles, Stir through and cook for a couple more minutes.
- Serve in warmed bowls topped with spring onions and coriander leaves.
Nutrition
Calories: 628kcalCarbohydrates: 66gProtein: 27gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 92mgSodium: 1147mgPotassium: 774mgFiber: 2gSugar: 19gVitamin A: 3078IUVitamin C: 64mgCalcium: 115mgIron: 3mg
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