A simple yet delicious dish with noodles and pork patties
This dish doesn’t take too long to put together and makes for an easy lunch or dinner. The fresh herbs and vegetables are key to the dish and add a lot of flavour to the pork patties.
Servings
2
Prep time:
40min
Cook time:
10min
Difficulty:
Easy
Ingredients
- 500g pork mince
- 150g glass noodles
- 4 spring onions
- 2 carrots
- handful of corriander (both leaves and stems)
- 1/2 cucumber
- 1 thumb of ginger
- 2tbsp of vegetable oil
- 1/2 cup fish sauce
- 1/2 cup rice vinegar
- 3tbsp sugar
- 2 garlic cloves
- 1 red chili
- Sesame seeds (optional, for garnish)
Step by Step Instructions
Step 1
First, prep the vegetables and herbs: peel and then roughly chop the ginger, seperate the white and green parts of the spring onion and chop both, seperate the corriander stalks from the leaves, and chop the stalks. Peel the carrots, and then using the peeler, create thin ribbons. Do the same for the cucumber and then set aside for later.
Mince the red chili and garlic using a pestle and mortar.
Step 2
Prepare the pork patties: in a bowl, mix the pork mince with the ginger, corriander stalks and chopped whites of the spring onion.
Step 3
Take a spoonfull of the pork mince, and shape into a small meatball, then set aside. Repeat for the rest of the mince.
Step 4
Meanwhile, soak the glass noodles in boiling water for 5 minutes, until tender. Then rinse in cold water, drain and set aside.
Step 5
Add the vegetable oil to a pan, then once hot, fry the meatballs, flattening them a little to turn them into patties. Cook for a few minutes on each side, until golden.
Step 6
Next, make the sauce: combine the fish sauce, rice vinegar, sugar, and minced chili and garlic. Mix well.
Step 7
The dish is now ready to serve. Add the noodles to a plate, then top with the meatballs, vegetable ribbons, scatter over some chopped spring onion and corriander leaves, and drizzle over the sauce. Top with sesame seeds if using.
Enjoy!
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