Pork Patty Noodle Salad
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Pork Patty Noodle Salad
Recipe by Courtney Roulston
Serves - 4
Prep Time - 10 mins
Cook Time - 15-20 mins
Ingredients
1 x 500 g pack Coles pork mince
1 long red chilli, half sliced, half finely chopped
1/4 bunch coriander, stems finely chopped & leaves separated
2 cloves garlic, grated
1 tbsp ginger, grated
2 tbsp fish sauce
2 green spring onions, thinly sliced
1 tbsp rice wine vinegar
1 lime
1 tbsp brown sugar
3 large carrots, peeled, grated
2 cups savoy cabbage, shaved
1 cup mint leaves, picked
2 baby gem lettuce, leaves separated
Vermicelli rice noodles
Method
Place the pork mince into a large bowl and mix through the finely chopped coriander stems, grated garlic, grated ginger, 1 tablespoon of fish sauce, and thinly sliced spring onions.
Divide the mince into 12 balls and shape them into round patties.
Heat a non-stick frying pan or BBQ over medium heat and cook the patties for 3 minutes each side, or until golden on the outside and cooked through. Place them onto a tray and set aside in a warm area to rest.
Meanwhile, whisk together the rice wine vinegar, half of the lime juice, brown sugar, remaining fish sauce, and chopped chilli in a bowl.
Prepare the vermicelli rice noodles according to package instructions. Drain and set aside.
To assemble the salad, place the rice noodles onto serving plates and top them with the lettuce leaves, grated carrot, shaved cabbage, mint leaves, and coriander leaves. Top with the warm pork patties and drizzle with the dressing. Serve with remaining lime wedges.
