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Thai pork larb on noodles (low-fat)
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate pork stir-fry with vibrant fresh herbs.
Ingredients:
  • 18.40 gm vegetable oil
  • 1 lemongrass stem, trimmed, finely chopped
  • 750g lean pork mince
  • 48.80 gm fish sauce
  • 125ml chicken stock
  • 2 tsp sambal oelek*
  • 60ml lime juice
  • 300g flat rice stick noodles
  • 125.00 ml fresh coriander
  • 125.00 ml fresh mint leaves
  • 1/2 Lebanese cucumber, deseeded, sliced
Instructions:
  • In a wok or large frypan over medium heat, swirl oil. Add lemongrass and garlic, stir-frying for 30 seconds until aromatic. Increase heat to medium-high, add pork, and cook for 3-5 minutes until cooked through. Remove any excess liquid if needed.
  • Stir in sugar and 1 tablespoon fish sauce until everything is coated. Simmer with stock for 5-8 minutes until the liquid reduces. Take off the heat and mix in sambal and lime juice, gently combining everything.
  • Cook the noodles according to the instructions on the packet, then drain and mix with the rest of the fish sauce. Serve the pork on top of the noodles along with herbs and cucumber.

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