Bright and intense flavours make summertime noodles a great fast meal option. This Thai-inspired dish can be a vehicle for homemade or bought additions (such as a Farro hot roast chicken or roast pork from your local Chinese market) to create a superfast meal. Here we make lemongrass pork patties to top our noodles, coupled with plenty of fresh herbs.
Method
In a bowl mix well the pork mince with all the ingredients.
To remove excess air and create a sticky paste, pick up part of mix and slap it back into the bowl heavily. Repeat with the mix until it feels sticky and well mixed.
With wet hands take 2 tablespoons or so of mix and form into patties.
Place on an oiled plate in a single layer then place gladwrap between the layers as you add them.
Set aside in the refrigerator for at least 30 mins, but ideally up to 3 hours.
To cook the patties, heat a nonstick fry pan or get your BBQ really hot and cook the patties 3-4 mins each side or until cooked through.
To serve:
Mix all the dressing ingredients (except the mung beans and reserving a third of the coriander for serving) together in a large bowl.
Add the noodles and toss well to coat evenly.
Divide the noodles between four bowls.
Top with the patties, the remaining coriander and the mung beans.
Ingredients
For the pork patties:
500g Freedom Farms pork mince
2 shallots, peeled and very finely chopped
1 stick lemongrass, trimmed of tough outer leaves
and finely chopped
2 cloves garlic, peeled and finely chopped
2 tablespoons Mega Chef fish sauce
1-2 teaspoons sugar
2 teaspoons freshly ground black pepper
For the noodles:
1 x 500 gram pack Double Phoenix bean thread
vermicelli, soaked in just-boiled water for
15-20 mins, drained
For the dressing:
2-3 red chillies, deseeded and finely chopped
2 tablespoons Mega Chef fish sauce
2 teaspoons palm sugar (or more to taste) grated
Juice of 3 limes
1 bunch coriander, washed well and roughly chopped
½ cup toasted peanuts, crushed in a food processor or mortar and pestle
1 packet mung beans, rinsed and drained
1 punnet The Green Seed smokin’ BBQ and spice
coconut chips
