Summer Pork with Rice Noodles

Summer Pork with Rice Noodles Recipe

Today there’s a breeze, today it’s cloudy almost chilly, but after the 39 degree heat last week, I’m taking it as a win. I didn’t feel like eating a bloody thing in that heat, but did manage to drink quite a bit of rosé. Until now, that is. This Summer Pork with Rice Noodles is the perfect dish for warmer times.

When I found this recipe on the New York Times Food site, thank you to them, my initial thoughts were, ooh, this would be way nicer served hot than cold. But what do I know? This noodle dish is a salad, of sorts, and is just perfect served at room temp. It’s a lightly spiced pork dish, sweet, salty and fresh. The rice noodles are light, but filling and herbs add some greenery and the salty nuts add crunch. This Summer Pork with Rice Noodles makes a brilliant lunch dish, for guests if you feel like sharing, or make in advance, pack into a jar and take to work to enjoy all week. It takes less than 20 minutes to make, and in the case of Clyde and I, less than 5 minutes to inhale.

This is one of those dishes I get excited about. So tasty, beyond easy to make; I wished I knew it existed before this week. But now I do know, and so do you, I’m going to be making it for as long as the summer lasts, and way beyond.

Here’s the line up for this super delicious noods based dish. Pork mince is so versatile and great value, making this recipe quite the frugal feast. All the bottles, jars and noodles are regulars in my cupboard, so you won’t need too many trips to the shops for this.

Make a start by cooking the pork. Heat the oil in a large pan or wok until it’s hot. Add the pork mince, chopped or lazy garlic and the black pepper and cook over a high heat for around 4 to 5 minutes or until just cooked through.

Next, stir in the Sriracha, or other hot chilli sauce, fish sauce, soy and brown sugar and then cook for another couple of minutes or until cooked through and sizzling.

It doesn’t look desperately promising at this stage, but have a little taste to check for seasoning, add some salt if needed, marvel at how delicious it is then leave to cool in the pan.

Cook the rice noodles according to the instructions on the packet then drain and run under cold water to stop them cooking and sticking together.

Once the noods have drained and cooled, tip them into a large bowl.

Now, add your spicy pork and stir super well, ensuring the noodles are covered in the pork.

Prepare your chopped herbs, salted peanuts and limes. Then either chop the cucumber or make ribbons with a vegetable peeler.

Now all that’s left to do is a bit of rustic assembly; for this read just throw everything on the plate. Sprinkle on the herbs, peanuts and cucumber ribbons, as artistically as you please.

Tuck into a huge bowlful. I have to confess I literally shovelled my bowl down without a backward glance. Clyde and I ate the whole plate in one sitting, even though I was hoping to have some leftovers for lunch the next day.

I didn’t think I would love these noodles as much as I do, but I do. They are light, but filling, spicy but sweet, they are everything. Well, not everything, you will still need a lovely big glass of wine to go with them.

Lucy x

Summer Pork with Rice Noodles Recipe

Serves 3 to 4, or just Clyde and I

You will only need pans for this

3 tablespoons oil, I used flavoured Wok Oil

500g pork mince

2 teaspoons crushed garlic, or use lazy garlic from a jar

1/2 teaspoon ground black pepper

4 tablespoons fish sauce

2 tablespoons soy sauce

4 heaped tablespoons soft brown sugar

2 to 3 teaspoons Sriracha, or other hot chilli sauce

salt to taste

200g rice noodles

2 to 3 tablespoons chopped fresh mint

2 to 3 tablespoons chopped fresh basil

3 tablespoons chopped, salted peanuts

A quarter cucumber, chopped, or create ribbons using a vegetable peeler

Fresh lime wedges to serve

Take a large wok or frying pan and add the oil. Heat over a high flame then add the pork mince. Stir well then add the garlic and black pepper. Cook for 4 to 5 minutes or until the pork is cooked through.

Stir in the Sriracha or other chilli sauce and the brown sugar and cook for another couple of minutes. Turn off the heat.

For the noodles, cook as per the instructions on the packet then drain, running under cold water to stop them sticking. Tip into a large bowl. Stir through the cooked pork, making sure the noodles are covered in the sauce.

Tip onto a serving plate and garnish with the chopped herbs, peanuts and cucumber ribbons. Serve in generous bowlfuls with lime wedges and extra Sriracha if you like. This will keep in the fridge for a couple of days.