Caramelised Pork Mince
with Rice Noodles
Cooking Steps
Fill a large heatproof bowl full of warm water and add the rice stick noodles. Note: be sure to add the suggested amount of noodles in order for your dish to be balanced, just the way we planned it. Leave to soak for 15 minutes or until you are ready to add them to the wok (the noodles will finish cooking in the pan!). Drain. TIP: Soaking the noodles in warm water instead of hot water stops them from becoming gluggy.
Meanwhile, peel and finely grate the ginger.Peel and finely grate the garlic. Chop the broccolini into thirds and slice any thick stalks in half lengthways. Trim the green beans and slice in half. Roughly chop the Asian greens.
Heat a drizzle of olive oil in a large wok or frying pan over a high heat. Add the pork mince and cook, breaking up with a wooden spoon for 5 minutes or until browned. Drain excess fat if needed and add the ginger, garlic and honey to the pork mince. Cook for 5 minutes or until the mince has started to caramelise. Season with salt and pepper. Remove from the pan and set aside on a plate, covered to keep warm.
Return the wok to a medium-high heat a a drizzle more olive oil. Add the broccolini, green beans, drained rice stick noodles, soy sauce and oyster sauce. Toss to coat the noodles in the sauce and cook for 3-4 minutes or until the noodles and veg have softened and absorbed some of the sauce. Add the Asian greens and cook for 1 minute or until wilted. Remove the pan from the heat.
Slice the lime into wedges and pick the coriander leaves.
Divide the rice noodles between bowls and top with the Asian crispy pork mince. Sprinkle over the roasted cashews and coriander leaves and serve with the lime wedges. Enjoy!
