Recipe
This minced pork and noodle salad is just the thing for summer dinner
Light, lively and bursting with Southeast Asian flavours, this minced pork and noodle salad is a fresh, fast way to bring big taste to the summer table.
By Murdoch Test Kitchen
When the weather warms up, heavy meals lose their appeal – and that’s where this bright, punchy salad steps in. It delivers all the satisfaction of a hearty dinner, without weighing you down, thanks to glass noodles, fragrant herbs and perfectly seasoned minced pork.
What really makes this dish sing is the balance of flavours. Savoury pork meets zesty lime, salty fish sauce and a touch of sweetness, while chilli, ginger and makrut lime leaves add layers of heat and aroma.
Ingredients for minced pork and noodle salad recipe
Serves 4
1 tablespoon peanut oil
500 g (1 lb 2 oz) minced (ground) pork
2 garlic cloves, finely chopped
1 lemon grass stem, finely chopped
2–3 red Asian shallots, thinly sliced
3 teaspoons finely grated ginger
1 small red chilli, finely chopped
5 makrut (kaffir lime) leaves, very finely shredded
170 g (6 oz) glass (mung bean) noodles
60 g (2 oz) baby English spinach leaves
60 g (2 oz) roughly chopped coriander (cilantro)
170 g (6 oz) peeled, finely chopped fresh pineapple
1 large handful mint leaves
Dressing
1 ½ tablespoons shaved palm sugar (jaggery) or soft brown sugar
6 tablespoons fish sauce
4 tablespoons lime juice
2 teaspoons sesame oil
2 teaspoons peanut oil, extra
How to make minced pork and noodle salad recipe
Heat a wok until very hot, add the peanut oil and swirl to coat the wok. Add the pork and stir-fry in batches over high heat for 5 minutes, or until lightly golden. Add the garlic, lemon grass, shallots, grated ginger, chilli and lime leaves, and stir-fry for a further 1–2 minutes, or until fragrant.
Place noodles in a large bowl and cover with boiling water for about 30 seconds, or until softened. Rinse under cold water and drain well. Toss in a bowl with the spinach, coriander, pineapple, mint and pork mixture.
To make the dressing, mix together the palm sugar, fish sauce and lime juice. Add the sesame oil and extra peanut oil, and whisk to combine. Toss through the salad and season with freshly ground black pepper.
Citro food tip
For extra crunch and contrast, scatter over toasted peanuts or fried shallots just before serving. Want more heat? Add a squeeze of chilli oil at the table and let everyone customise their kick.
Images and text from Budget Food by Murdoch Books Test Kitchen, photography by Murdoch Books RRP $24.99.
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