It's a 15 minute recipe, thank goodness. I made half the recipe, but the proper quantity here serves four. I do think it needs vegetables. I added decoratively sliced snow peas and spring onions, but if I served this for a proper meal I would definitely add Asian greens and maybe some red capsicum and corn?? I bought the best pork mince, with the least fat. Might as well pretend to be Heart Smart.
Follow the directions on the packet of vermicelli rice noodles. I only needed to soak mine in cold water for 15 minutes and then poured over a little boiling water to heat them up: hence the 15 minutes earlier. It's from Donna Hay and is one of her Quick Fix recipes, and it is quick.
Spicy Pork Noodles serves 4
- 20ml peanut oil
- 500g pork mince
- 75g (1/2 cup) red curry paste
- 1 tspn fish sauce
- 40ml lime/lemon juice
- cooked vermicelli rice noodles
- 1 small red chilli, finely sliced
Prepare the noodles as per the instructions on the packet. Heat the oil over a high heat in a large non-stick pan ( although I used an ordinary pan) and add the curry paste.
Break up any lumps of mince with a spoon or fork and then cook for about 10 minutes. The mince should be nicely browned. Add the lime/lemon juice and fish sauce and stir well. Divide the noodles between the serving bowls, add the pork mince and then top with the red chilli.
It is quite spicy, but I like that and I may have added a little more red curry paste than called for. A raita would be a nice cooling accompaniment.