Meals and Courses

  • 200 g (7 oz) flat rice noodles
  • 1 tablespoon sesame oil
  • 125 g (4 oz) pork fillet, diced
  • 1 tablespoon light soy sauce
  • 1 tablespoon sesame seeds, toasted
  • 2 shallots, peeled and chopped
  • 12 baby sweetcorn, chopped
  • 75 g (3 oz) bean sprouts
  • 75 g (3 oz) peanuts, chopped and toasted
  • 4 tablespoons chopped fresh coriander
  • 2 garlic cloves, crushed
  • 2 tablespoons lime juice
  • ½ lemon grass stalk, finely chopped
  • ½ red chilli, chopped
  • 125 ml (4 fl oz) reduced-fat coconut milk
  • 1 tablespoon Thai fish sauce
  • salt

Cook the noodles according to the instructions on the packet. Drain.

Meanwhile, heat the sesame oil in a frying pan and gently fry the diced pork for 1—2 minutes. Stir in the soy sauce and cook for 1—2 minutes or until the pork is sticky and coated. Set aside to cool.

Stir the sesame seeds, shallots, sweetcorn and bean sprouts into the cold pork.

Make the dressing by mixing together all the ingredients in a bowl.

Stir the dressing through the noodles and pork, add the peanuts and coriander and serve immediately.

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