Serves 4
20 min
Fragrant Pork & Lemongrass Noodles
Recipe GLPR1e1a04e176d616
A vibrant and aromatic Asian noodle dish featuring seasoned ground pork cooked with lemongrass, ginger, and garlic, tossed with tender Swiss chard, fresh coriander, and delicate vermicelli noodles. The bright citrus notes from lime and the complexity of fish sauce create a deeply flavorful meal that comes together in just minutes.
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Ingredients
2 nests vermicelli rice noodles
3 garlic cloves, crushed
1 thumb-sized piece of ginger, peeled and grated
4 tsp lemongrass paste
1 lime, zested and juiced, plus extra wedges to serve
1 red chilli, deseeded and finely sliced
2 tsp olive oil
2 medium carrots, coarsely grated
8 spring onions, finely sliced
500g ground pork
200g Swiss chard, finely sliced
2 tsp fish sauce
½ small bunch fresh coriander, roughly chopped
Directions
Cook the vermicelli noodles according to the package instructions. Drain and set aside.
While the noodles cook, combine the crushed garlic, grated ginger, lemongrass paste, lime zest, and sliced red chilli in a small bowl to create an aromatic paste.
Heat the olive oil in a large frying pan over medium-high heat. Add the aromatic paste and fry for 2 minutes, stirring occasionally, until fragrant and beginning to soften.
Add the coarsely grated carrots and sliced spring onions to the pan. Stir-fry for 2 minutes, stirring frequently to combine.
Add the ground pork to the pan and cook for 3 minutes, breaking it apart with a spoon as it cooks, until the pork is cooked through and reaches an internal temperature of 160°F.
Stir in the finely sliced Swiss chard and cook for 2 more minutes until the leaves are tender and wilted.
Drizzle in the fish sauce and lime juice, then scatter in the chopped coriander. Stir everything together and cook for 1 minute to blend the flavors.
Add the cooked vermicelli noodles to the pan and toss everything together until well combined. Serve immediately with lime wedges on the side.
