This recipe is a great little recipe to have up your sleeve for a hot night after you have been at the pool or beach all day. I love that you can do all the prep work earlier in the day or during nap time or even the day before – then simply cook the pork mince and your delicious sticky pork and crispy noodle salad is really. And they say ‘you can’t make friends with salad’.
I find that serving this salad deconstructed aids in people eating ‘more’. I follow a tip from Simone from ‘Play with Food’ by serving new foods or foods that might not be eaten in the middle of the table in separate containers. This way, if people don’t eat them, they can be packaged away and used as a snack the next day or hidden in the next dinner.
At the moment, we also tend to eat foods like a dinosaur if the boys aren’t so keen in initially trying them. This involves everyone at the table taking said item – in this instance it was red capsicum – and trying to crunch as loud as they could and then roar if they thought that it tasted nice. In the end, all the red capsicum was eaten.
- 500 grams pork mince
- 3 tablespoons of sesame oil
- 2 cloves of garlic
- 1 tablespoon of ginger
- 1/4 cup hoisin sauce
- 1⁄4 cup honey
- 1⁄4 cup dark soy sauce
- 3 tablespoons chinese rice wine vinegar
- 1 teaspoon Chinese five spice powder
- 2 packets of Chang’s crispy fried noodles
- 1 red capsicum
- 1 medium onion
- 2 carrots
- 1 lime
- 1/2 bunch of coriander
- 1/2 bunch of chives
- 1/4 cup of cashews
- 1/4 cup of fried shallots
- PREPARE – slice the capsicum, grate the carrot, coriander and chives, dice the onion, crush the garlic.
- COOK – heat the sesame oil, add the onion and cook until translucent. Add the mince, garlic and ginger and cook until browned. Add the hoisin, honey, dark soy, chinese rice wine and five spice powder, cook until it has reduced down and is sticky.
- SERVE – top the crispy noodles with the sticky pork and then arrange the capscium, carrot, coriander, chives, cashews and fried shallots on top. Serve with lime wedges.