Pork Larb Salad with Rice Noodles and Marinated Veg Salad

Peel carrot and shred or grate. Shred Lebanese cucumber. Pick mint leaves. Chop bird's eye chilli. Boil a kettle for step 2.

Tip! You can use a mandolin or box grater for the carrot and cucumber or slice by hand.

Place rice noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5-7 minutes or until tender. Drain and rinse under warm water.

Tip! The noodles can be served warm or cold.

Add fish sauce/rice vinegar/brown sugar to a bowl add cucumber and carrot, mix well and leave to marinate.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat a pan over high heat. Add a drizzle of oil and cook the pork mince, breaking up with a wooden spoon for 3-4 minutes. Add the chilli and sweet soy sauce/lemongrass/ garlic mix and cook for a futher 2-3 minutes until browned and cooked through. Season to taste.

Tip! Sauce packets may look similar. You might want to taste before adding the sauce to make sure you have selected the correct sachet.

Arrange the baby cos leaves on serving plates, followed by the noodle and veg. Top with the mince and tear over the mint leaves.

Tip! You can use the lettuce like a cup to hold the filling if you like or you can chop it up and mix it through the salad.

Peel carrot and shred or grate. Shred Lebanese cucumber. Pick mint leaves. Chop bird's eye chilli. Boil a kettle for step 2.

Tip! You can use a mandolin or box grater for the carrot and cucumber or slice by hand.

Place rice noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5-7 minutes or until tender. Drain and rinse under warm water.

Tip! The noodles can be served warm or cold.

Add fish sauce/rice vinegar/brown sugar to a bowl add cucumber and carrot, mix well and leave to marinate.

Tip! When you swap the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Heat a pan over high heat. Add a drizzle of oil and cook the pork mince, breaking up with a wooden spoon for 3-4 minutes. Add the chilli and sweet soy sauce/lemongrass/ garlic mix and cook for a futher 2-3 minutes until browned and cooked through. Season to taste.

Tip! Sauce packets may look similar. You might want to taste before adding the sauce to make sure you have selected the correct sachet.

Arrange the baby cos leaves on serving plates, followed by the noodle and veg. Top with the mince and tear over the mint leaves.

Tip! You can use the lettuce like a cup to hold the filling if you like or you can chop it up and mix it through the salad.