This is a great recipe. It’s filling and flavoursome. Salads can be so boring but not this one. It’s from a Weight Watchers magazine. Love it.
400g lean pork mince
1 tbs Thai red curry paste
1 1/2 tbs lime juice
2 tsp brown sugar
2 garlic cloves, crushed
1 long fresh red chilli, finely chopped
200g dried rice noodles
640g pineapple, peeled, cored, cut into wedges
1 cup (80g) bean sprouts
2 celery sticks, thinly sliced diagonally
2 green shallots, thinly sliced diagonally
1 cup fresh coriander leaves
1/2 cup fresh mint leaves, torn
1 tbp sunflower or canola oil
1. Combine the mine and curry paste in a medium bowl. Roll the mixture into 20 balls.
2. To make the dressing, combine the dish sauce, lime juice, sugar, garlic and chilli in a small bowl. Stir until the sugar has dissolved.
3, Cook the noodles following the packet instructions. Drain. Cool under cold water and drain. Place the noodles in a large bowl with the pineapple, bean sprouts, celery, shallot, and three quarters of the coriander and mint.
4. Heat the oil in a large non-stick frying pan over medium-high heat. Cook the meatballs, turning occasionally, for 8 minutes or until browned and cooked through.
5, Add the meatballs to the salad. Drizzle with the dressing and toss to combine. Divide the salad between serving bowls and sprinkle with the remaining coriander and mint. http://www.pinterest.com/grainiac/recipes/