Ingredients:
1 tablespoon peanut oil
500 g(1/2 lb) minced (ground) pork
2 garlic cloves, finely chopped
1 stalk lemon grass, finely chopped
2-3 red Asian shallots, thinly sliced
3 teaspoons finely grated fresh ginger
1 small red chili, finely chopped
5 fresh kaffir lime (makrut) leaves, very finely shredded
170 g (6 oz) glass (mung bean) noodles
60 g (2 oz) baby english spinach leaves
50 g (1 cup/1 3/4 oz) roughly chopped coriander
170 g (6 oz) peeled, finely chopped fresh pineapple
10 g (1/3 cup) mint leaves
1 1/2 tablespoons shared palm sugar or soft brown sugar
t tablespoons fish sauce
80 ml (1/3 cup) lime juice
2 teaspoons sesame oil
2 teaspoons peanut oil, extra

Method:
Heat a wok until very hot, add the peanut oil and swirl to coat the wok. Add the pork and stir-fry in batches over high heat for 5 minutes, or until lightly golden.

Add the garlic, lemon grass, shallots, grated ginger, chili and lime leaves, and stir-fry for a further 1-2 minutes, or until fragrant.

Place the noodles in a large bowl and cover with boiling water for 30 seconds, or until softened.

Rinse under cold water and drain well. Toss in a bowl with the spinach, coriander, pineapple, mint and pork mixture.

To make the dressing. mix together the palm sugar, fish sauce and lime juice.

Add the sesame oil and extra peanut oil, and whisk to combine. Toss through the salad and season with freshly fround black pepper.

Minced Pork and Noodle Salad Recipe