270g (9.5 oz) dried ramen noodles
500g (1.1 lb) pork mince
1 small red Asian shallot, sliced
¼ cup roughly chopped coriander
¼ cup finely sliced spring onion
¼ cup roughly torn mint leaves
2 tbsp raw glutinous rice*
½ cup fish sauce
1 tbsp white sugar
1 tbsp brown sugar
1 tbsp chilli powder (or to taste)
¼ cup lime juice
For the dressing, toast the rice in a dry frying pan over high heat until golden brown. Remove from heat and use a mortar and pestle or a spice grinder to grind rice to a fine powder. Mix the 2 teaspoons of the rice powder with the remaining dressing ingredients.
Place a non-stick pan over high heat. When it’s hot, add in the pork mince and ¼ cup of water. Break up the mince as it cooks. When all the pork has turned opaque, turn the heat off. Add the shallots and a couple of tablespoons of the dressing and toss. Add most of the coriander, spring onion, mint leaves (save a little for garnishing at the end) and the remaining dressing and toss until well combined. Adjust the seasoning with more fish sauce/chilli powder or lime juice to taste.
Cook the noodles according to packet instructions. Divide among serving bowls. Top with the pork mixture and sprinkle over extra herbs and toasted rice powder.
Using glutinous or sticky rice will give you a softer rice powder that creates a thick and soft coating for the finished salad. If glutinous rice is unavailable you can still use regular long grain or jasmine rice to add a similar toasty flavour with a slightly crunchier texture. Leftover roasted rice powder can be stored in an air tight container for up to 6 months.