25 August 2016

The lighter side of dinner


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.

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