You know… those hours in the early evening in which meal time, bath time and bed time occur. Those hours when your well behaved children go crazy and it seems like everyone is going to have a crying fit about something {including Mummy}.

ASIAN PORK SKEWERS WITH RICE NOODLE SALAD
500 grams of pork mince
1 clove of garlic
1 x 3cm piece of ginger
1 tablespoon of honey
2 tablespoons of fish sauce
1/4 cup of peanut oil

150 grams of snow peas
100 grams of sugar snap peas
1 small lebanese cucumber
2 cups of basil leaves
250 grams of rice noodles
1 tablespoon of fish sauce
2 tablespoons of lime juice
1 tablespoon of palm sugar
1 teaspoon of soy sauce
1 small green chilli

Combine the pork mince with the grated garlic and ginger {I like to use a microplane}, honey, fish sauce and peanut oil. Shape the pork mince into fingers and then thread onto a bamboo skewer.

Place the fish sauce, lime juice, palm sugar, soy sauce and chili in a small bowl, whisk to combine and then set aside.

Blanch the snow peas and sugar snap peas in boiling water for 1-2 minutes and then refresh in iced water. Place the rice noodles into the water and turn off the heat, allow to stand for 10 minutes. Place the peas, cucumber, basil leaves and noodles on a serving dish and then drizzle with the dressing.

Cook the skewers on a hot BBQ and then place on top of the salad prior to serving.