I love pork mince. It tastes better than beef, not as strong, yet not as insipid as chicken mince, or as fatty as lamb. Thanks pigs, so many good things from one animal.
I made this one a while ago, and we all loved it. The shop spring rolls on the side might seem like a weird addition, but they were great. I just used Aldi ones, the vegetarian ones, because I don't like the paste-y texture of meat in springrolls.
No thermomix for this one, but it's reasonably quick anyway. And then your thermo is free to make a nice custard or a sorbet for dessert.
Ingredients
200g rice noodles
500g pork mince
2 tbsp of kecap manis
1/2 bunch of spring onions - I always use shallots because I can never find spring onions, and for ages, I thought they were the same thing. Apparently they aren't, who knew?
2 garlic cloves
2 tbsp peanut oil
2 cups each coriander and basil leaves
100 g bean sprouts
store bought springrolls - we had 5 each, they weren't very big, and this seemed like the right number.
Chilli Peanut Dressing
2 tbsp peanut oil
2 long red chillies finely chopped
2 garlic cloves
1/3 cup peanuts, chopped
2 tbsps fish sauce
juice of 1 lime
What to do
Cook the noodles, I mostly don't read the packet instructions, just boil up some water, cook for a couple minutes then drain. I taste a noodle to make sure it's cooked properly, that's about it. Reserve 2 tbsp cooking liquid.
Combine mince, kecap manis, onion and garlic and form into meatballs. Flatten slightly and place on a a baking tray. Chill for ten minutes to firm up.
Heat oil in fry pan and cook meatballs.
Transfer to a plate, reserve pan.
For the dressing, heat oil in reserved pan, add chilli and cook 2 - 3 minutes, then add garlic and cook for 1 minute or until fragrant. Add peanuts and cook for 2 minutes, stir in fish sauce, lime juice and reserved noodle water. Remove from heat
Divide noodles among bowls, top with meatballs, herbs, sprouts and springrolls. Serve drizzled with dressing.
Amazing!
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