Orecchiette with butter beans, parsley, chilli & lemon
Make this simple pasta dish using whatever you’ve got to hand, including different pasta shapes, beans or chopped tomatoes. You can leave out the chilli if you prefer
Fragrant pork & lemongrass noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 nests of vermicelli rice noodles
- 3 garlic clovescrushed
- thumb-sized piece of gingerpeeled and grated
- 4 tsp lemongrass paste
- 1 limezested and juiced, plus extra wedges to serve (optional)
- 1 red chillideseeded and finely sliced
- 2 tsp olive oil
- 2 medium carrotscoarsely grated
- 8 spring onionsfinely sliced
- 500g pork mince
- 200g swiss chardfinely sliced
- 2 tsp fish sauce
- ½ small bunch of corianderroughly chopped
Nutrition: Per serving
- kcal461low
- fat15g
- saturates5g
- carbs50g
- sugars4g
- fibre5g
- protein30g
- salt1.2g
Method
step 1
Prepare the vermicelli noodles following pack instructions, then set aside. Meanwhile, mix together the garlic, ginger, lemongrass, lime zest and chilli. Heat the olive oil in a large frying pan over a medium-high heat and fry the mixture for 2 mins until beginning to soften. Scatter in the carrots and spring onions and fry for 2 mins more, stirring frequently. Tip in the pork mince and cook for another 3 mins, then mix in the swiss chard and cook for 2 mins more until the pork is cooked through.
step 2
Drizzle in the fish sauce and lime juice, then scatter in the coriander. Cook everything for 1 min, stirring to combine. Tip in the noodles, toss well and serve immediately.
