Thai beef larb – rice noodles

Easy
4 servings
10 serves of veg
10m preparation
10m cooking

Ingredients

Olive or canola oil spray
500g lean beef mince
2 cloves garlic, crushed
1 long red chilli, seeded, thinly sliced (optional)
150g green beans, trimmed, sliced into 1cm pieces
2 cups finely shredded cabbage or wombok
finely grated rind of 1 lime and 2 tablespoons lime juice
3 tablespoons sweet chilli sauce
2 teaspoons fish sauce
4 spring onions, ends trimmed, thinly sliced diagonally (include green tops)
½ cup chopped coriander
½ cup mint leaves, roughly torn
whole iceberg lettuce, separated into leaves
250g cooked rice noodles, to serve
lime cheeks, optional 

Method

Spray a large non-stick wok or frypan with oil and place on medium to high heat.
Add mince and brown for 5 minutes, stirring to break up lumps.
Add garlic, chilli and beans; stir-fry for 3 minutes.
Add cabbage, lime rind and juice, and sauces; mix through and cook for 2 minutes until cabbage softens.
Remove wok from heat, add spring onions, coriander and mint and toss to combine.
To serve, place lettuce leaves, mince mixture, cooked noodles and lime cheeks onto separate serving plates. Pile cooked mince and noodles into a lettuce leaf and coat with a squeeze of lime juice. Roll up into a parcel to eat.

Alternatives

Replace cabbage with bean shoots.
Replace beef with lean chicken, turkey or pork mince.
Use larb mixture (without noodles and lettuce) as a filling for rice paper rolls and serve with sweet chilli sauce.
Replace fresh beans with frozen ones.

Storage Suggestions
Serve immediately.

Equipment List

Large non-stick wok or frypan
stirring spoon
serving plates

Recipe came from - healthier.qld.gov.au. This work is licensed under Creative Commons Attribution No Derivatives 3.0 Australia