← All Recipes

Martin Boetz Crisp noodle salad with pork, yellow bean & mandarin.

Serves 4
Share

Ingredients

  • •
    2 tablespoons vegetable oil
  • •
    200 g pork mince
  • •
    150 g palm sugar, shaved
  • •
    100 g yellow bean paste, mashed to a paste. ( healthy boy brand)
  • •
    juice and zest of 1 small mandarin

Salad

  • •
    4 stalks garlic chives, cut into 1 cm
  • •
    1 red chilli, julienned
  • •
    zest of ½ mandarin, julienned
  • •
    1 red eschallot, peeled and finely sliced
  • •
    1 small head pickled garlic, finely sliced (Asian grocer in jars.)
  • •
    20 bean sprouts topped and tailed.
  • •
    5g picked coriander leaves

Noodle

  • •
    100 g rice vermicelli
  • •
    1 egg, for eggwash
  • •
    1litre vegetable oil for deep-frying

Method

  1. 1.
    Soak the noodles in water (from the tap will do) for 20 minutes until soft. Drain and spread out on absorbent paper to absorb any excess moisture. Separate the noodles into individual strands as much as possible. Lightly brush the noodles with a little eggwash - this will make the noodles tum a golden colour when cooked.
  2. 2.
    Heat the vegetable oil in a wok 160c. Pick up small bunches of noodles at a time, and drop them into the hot oil in batches. They should separate and cover the surface of the oil and look like a spider's web. When it finishes sizzling (about 30 seconds), remove the noodles with a metal Chinese spider. Drain on absorbent paper. Repeat with the remaining noodles.
  3. 3.
    Dressing Heat the oil in a wok and sir-fry the pork until cooked. Drain away any excess liquid and set aside.
  4. 4.
    In a heavy-based pan, melt the palm sugar with a little water to help break down the sugar. Allow the sugar to caramelise to 130c using a metal cooking thermometer to check, remove sugar from heat then add the blended yellow beans, use a metal whisk to combine until thickened, add the zest of mandarin, and fold through pork mince.
  5. 5.
    When ready to serve, place the pork in a mixing bowl and add the mandarin juice. Mix well. Toss in all the salad ingredients and lightly mix to bind all the ingredients together. Break up the crisp noodles and layer the crisp noodles with the salad / dressing. Garnish with fresh lime wedges. Serve at once, as the noodles lose their crispness if left to sit for too long.