When Thai laab salad met noodles… you guys, this is the love child of champions! Fiery, porky goodness, fresh herbs and bouncy noodles: what a combo.
Spicy Thai Pork Ramen Noodles
270g (9.5 oz) dried ramen noodles
500g (1.1 lb) pork mince
1 small red Asian shallot, sliced
¼ cup roughly chopped coriander
¼ cup finely sliced spring onion
¼ cup roughly torn mint leaves
Dressing:
2 tbsp raw glutinous rice*
½ cup fish sauce
1 tbsp white sugar
1 tbsp brown sugar
1 tbsp chilli powder (or to taste)
¼ cup lime juice
- For the dressing, toast the rice in a dry frying pan over high heat until golden brown. Remove from heat and use a mortar and pestle or a spice grinder to grind rice to a fine powder. Mix the 2 teaspoons of the rice powder with the remaining dressing ingredients.
- Place a non-stick pan over high heat. When it’s hot, add in the pork mince and ¼ cup of water. Break up the mince as it cooks. When all the pork has turned opaque, turn the heat off. Add the shallots and a couple of tablespoons of the dressing and toss. Add most of the coriander, spring onion, mint leaves (save a little for garnishing at the end) and the remaining dressing and toss until well combined. Adjust the seasoning with more fish sauce/chilli powder or lime juice to taste.
- Cook the noodles according to packet instructions. Divide among serving bowls. Top with the pork mixture and sprinkle over extra herbs and toasted rice powder.
- Notes: Using glutinous or sticky rice will give you a softer rice powder that creates a thick and soft coating for the finished salad. If glutinous rice is unavailable you can still use regular long grain or jasmine rice to add a similar toasty flavour with a slightly crunchier texture. Leftover roasted rice powder can be stored in an air tight container for up to 6 months.
