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25 August 2016

The lighter side of dinner

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Cook this light and easy Asian-inspired supper tonight and see why a low-cost supper doesn’t have to be low on flavour.

Coconut-and-ginger pork mince with sriracha and noodles

Recipe by Hannah Lewry
Serves 4
Dairy free
Preparation: 15 minutes
Cooking: 25 minutes

1 red onion, chopped
1 T coconut or olive oil
1 x 5 cm piece ginger, peeled and grated
1 clove garlic, chopped
500 g Woolworths pork mince
1 cup coconut milk
sea salt and freshly ground black pepper, to taste
1 t fish sauce
sriracha sauce, for serving (optional)
fresh coconut, shaved, for serving
200 g rice noodles, cooked

1 Soften the onion in the oil for 5 minutes over a low heat, then add the ginger and garlic and cook for a further minute.
2 Increase the heat, add the mince and brown. Fold in the coconut milk and reduce slightly. Season and add the fish sauce. Serve with the sriracha sauce, coconut and noodles.

For more recipes and great ingredients, visit www.woolworths.co.za.



 
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