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Noodle salad with lemongrass pork patties

One noodle salad with lemongrass pork patties and peanuts in a side dish

Noodle salad with lemongrass pork patties

Name: Noodle salad with lemongrass pork patties
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 3 garlic cloves; thumb-sized piece of ginger; stalks from a small bunch of coriander leaves reserved for the salad; 2 sticks of lemongrass; 1 red chilli (deseeded if you like); 1 small bunch of spring onions white parts and green parts separated; 500g pork mince; 1 tsp fish sauce; 1 tbsp soy sauce; sunflower oil for barbecuing; 2 tbsp fish sauce; 2 tbsp light brown soft sugar; 2 tbsp sweet chilli sauce plus extra to serve; 2 limes 1 zested, both juiced; 4 nests of rice vermicelli noodles; 2 handfuls of ready-to-eat beansprouts; 2 carrots finely shredded or peeled into ribbons; handful of green beans topped and tailed and finely sliced; large handful of roasted peanuts roughly chopped, to serve

Barney Desmazery

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Serves 4 - 6

Easy

Prep: 45 mins

Cook: 20 mins

A star rating of 5 out of 5.8 ratingsRate

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Enjoy these fragrant pork patties in the summer. They're ideal if you only have a small barbecue as they don’t take up much room on the grill and cook quickly

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

For the patties

3 garlic cloves
thumb-sized piece of ginger
stalks from a small bunch of coriander

leaves reserved for the salad
2 sticks of lemongrass
1 red chilli

(deseeded if you like)
1 small bunch of spring onions

white parts and green parts separated
500g pork mince
1 tsp fish sauce
1 tbsp soy sauce
sunflower oil

for barbecuing

For the dressing

2 tbsp fish sauce
2 tbsp light brown soft sugar
2 tbsp sweet chilli sauce

plus extra to serve
2 limes

1 zested, both juiced

For the salad

4 nests of rice vermicelli noodles
2 handfuls of ready-to-eat beansprouts
2 carrots

finely shredded or peeled into ribbons
handful of green beans

topped and tailed and finely sliced
large handful of roasted peanuts

roughly chopped, to serve

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Nutrition: Per serving (6)

kcal316
fat12g
saturates4g
carbs30g
sugars12g
fibre3g
protein19g
salt1.85g

Method

step 1

To make the patties, put the garlic, ginger, coriander stalks, lemongrass, chilli and whites from the spring onions onto a board and keep chopping with a large knife until as finely chopped as possible – you can also use a mini food processor for this. Tip into a bowl and add the pork mince, fish sauce and soy sauce and scrunch everything together with your hands until fully combined. Split into 12 and shape into balls, then flatten into small patty shapes. Move to a tray, cover and chill until ready to cook. Will keep chilled for a day.
step 2

To make the dressing whisk all the ingredients together and set aside. For the salad, cook the noodles following pack instructions, then rinse under cold water and drain well. Toss the noodles with the beansprouts, carrots, green beans, green parts of the spring onions and most of the reserved coriander leaves. The dressing can be made up to two days ahead and kept chilled, and the salad ingredients can be tossed together then covered and chilled the day before.
step 3

To cook the pork patties, heat the barbecue until the coals are glowing orange with a grey ash on them. Drizzle and rub the patties with a little oil, then cook them on the bars of the barbecue for 4-5 mins on each side, until lightly charred and cooked all the way through. While the pork is cooking, drizzle the noodles and veg with most of the dressing and toss until everything is coated, then pile onto a platter. Lift the patties off the barbecue straight onto the noodles, drizzle with the rest of the dressing, scatter with the rest of the coriander and the peanuts. Serve with sweet chilli sauce on the side, if you like.

Recipe from Good Food magazine, July 2024

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A star rating of 5 out of 5.8 ratings

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