1 teaspoon oil
1 red onion, sliced
1 clove garlic, crushed
1 T each: finely chopped lemongrass, grated fresh ginger
1 long red chilli, finely chopped
400 g lean pork mince
2 t each: mild curry paste, fish sauce, brown sugar
2 T lime juice
1 lebanese cucumber, deseeded and chopped
1/2 c Asian herbs, eg Thai basil or basil leaves, coriander leaves, mint
4 t sweet chilli sauce
Heat the oil in frying pan. Add the red onion, garlic, lemongrass, ginger and chilli and stirfry over a medium heat for 2-3 minutes, or until the onion is soft.
Increase the heat to med-high, add the pork mince and cook for a further 3-4 minutes or until brown.
Add the curry paste, fish sauce, brown suar and lime juice and cook for a further 5 minutes.
Meanwhile, prepare the rice noodles according to the packet instructions. Drain and divide the noodles between 4 serving bowls.
Top the noodles with pork mix, cucumber and herbs. Drizzle with sweet chilli sauce.
Recipe from THE FOODTOWN MAGAZINE