Sriracha Sambal Pork Noodles
Get ready to cook
1. In a saucepan, pour boiling water over the noodles. Leave to sit for 10 minutes; drain, wash with cold running water and mix with a bit of oil to stop them sticking.
2. In a pan, heat up some cooking oil to a medium high heat. Add pork mince; stir fry at high heat for 2-3mins to brown. Add peppers and spring onions; stir fry at medium heat for 3-4 minutes or until everything is cooked.
3. Add noodles, Panggang Paste and sriracha chilli sauce; mix well and stir fry for 1-2 minutes. Remove from heat and mix in lime juice and basil leaves. Serve.
400g Panggang Paste
50g sriracha chilli sauce
700g dried rice stick noodles (around 3mm width) (to make approx. 1.4kg cooked noodles)
1.2kg pork mince
400g sliced peppers
5 spring onions, sliced
2 limes, juiced
30g Thai basil or basil leaves
Photo Credit: Jason Lam - cretive commons