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Spicy Thai Pork Ramen Noodles

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When Thai laab salad met noodles… you guys, this is the love child of champions! Fiery, porky goodness, fresh herbs and bouncy noodles: what a combo. 

WATCH THIS RECIPE

SPICY THAI PORK RAMEN NOODLES

PREP TIME

10 minutes
COOK TIME

10 minutes
SERVES

4
Ingredients

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

 

Dressing:

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

Steps
Step 1

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.

Step 2

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.

Step 3

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.

Note Icon

Notes:

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.

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