LEMON GRASS PORK LOIN WITH RICE NOODLES
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 stalks of lemon grass (trim off woody ends)
- 1 1/2 lbs boneless pork loin (slice into 1/4-inch strips)
- 5 stalks of spring onion (slice thinly)
- Pinch of salt and freshly ground black pepper
- 1 lb of thin rice noodles
- 3 cloves of garlic (peeled and finely minced)
- 1 fresh red chili or more if you prefer (seeded and finely chopped)
- 1/2 cup of unsalted roasted peanuts (chopped)
- 2 Tbsp of fish sauce
- 1 tsp of sugar
- Small bunch of fresh cilantro leaves for garnish
- 2 Tbsp of grape seeds oil or oil of your choice
Instructions
- 1
Slice the lemon grass into thin rings and then finely chopped them. Place them in a large bowl. Add in the pork, spring onions, salt and pepper. Toss to mix everything and let it sit for about 30 minutes
- 2
Cook the rice noodles according to the instruction on the package. Rinse with cold water and portion them into individual serving bowl and set aside
- 3
Preheat a wok or skillet on high heat. Add in the cooking oil and swirl to coat the wok or skillet. Add in the pork and lower the heat a little bit and stir fry for about 2 minutes or so and lightly pressed the pork against the wok. Add in the garlic and red chili and stir fry for another 5 minutes or until the pork is cooked through. Add in the chopped peanuts and stir to mix everything. Season with fish sauce and sugar. Have a taste and add more seasoning to your liking. It should be savory and lightly spicy
- 4
Portion the pork over the cooked rice noodles evenly and garnish with cilantro leaves and ready to be served hot or room temperature