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If you've not delved into Thai cooking yet, this light noodle salad is a great start! Not too intimidating and is a good introduction to amazing Asian flavours. Lovely spicy, citrusy with an exotic touch. Give it a go!

Here's what you'll need

  • 300g ground pork
  • 3 cloves garlic (finely minced)
  • 1 good sized nub of ginger (grated)
  • 1 small head pointed cabbage (sliced thin)
  • 5 radishes (sliced thin)
  • 2 limes (one juiced and zested and one cut into wedges for garnish)
  • 1 small onion (finely chopped)
  • 1 bunch coriander (roughly chopped)
  • ¼ cup peanuts (roughly chopped)
  • ¼ soy sauce
  • 1 bunch mint (roughly chopped)
  • 1tbsp sugar
  • 1 package egg noodles
  • salt and pepper
  1. cook the noodles in boiling salted water for 5-8 minutes (or until soft but still has a bit of bite)

  2. drain and rinse the noodles under cold water and set aside

  3. drizzle a bit of veg oil in a frying pan and saute onions a few minutes, add the ginger and garlic and cook another few minutes, seasoning at every step

  4. add the mince, chilli flakes and the sugar and cook until the meat is browned and cooked through

  5. add the cabbage and cook until sloftened, about 5 minutes

  6. then add the soy sauce, the lime juice and zest, toss and simmer a few minutes

  7. add the rest of the ingredients, the radish, peanuts, drained noodles, mint, cilantro and give it a good toss, taste and season

  8. divide up into bowls and garnish with a bit more mint and lime wedges and dig in!

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