Lemongrass and chilli larb with noodles

Cooking Meat Lemongrass and chilli larb with noodles

A squeeze of fresh lime juice is the finishing touch for these pick-me-up lettuce cups.

Lables: Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Place rice noodles in a large heatproof bowl. Cover with boiling water and set aside for 10 minutes or until tender. Drain. Using scissors, cut noodles into 6cm lengths. Return to the bowl.
  2. Meanwhile, place ginger, lemongrass, garlic, chilli and rind in a food processor. Process until finely chopped. Transfer to a wok or large frying pan. Heat oil over medium heat. Cook lemongrass mixture for 4-5 minutes or until fragrant and tender.
  3. Add turkey mince to wok. Increase heat to high. Stir-fry, breaking up with a wooden spoon, for 5-6 minutes or until browned. Add sugar and fish sauce. Stir-fry for 5-6 minutes or until turkey mixture is golden and cooked. Stir in juice, mint and coriander.
  4. Divide noodles among lettuce cups. Top with turkey mixture and serve with lime wedges.

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150g dried rice vermicelli noodles
3cm piece fresh ginger, peeled, chopped
2 sticks lemongrass, trimmed, thinly sliced
2 garlic cloves, chopped
1 fresh long red chilli, deseeded, chopped
2 tsp finely grated lime rind
1 tbsp vegetable oil
500g Ingham Turkey Mince
1 1/2 tbsp brown sugar
1 1/2 tbsp fish sauce
1 1/2 tbsp lime juice
1/4 cup coarsely chopped fresh mint leaves
1/4 cup coarsely chopped fresh coriander leaves
12 iceberg lettuce leaves, washed, trimmed, dried
Lime wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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