Pork Laksa with a Twist!

Serves

2

Ingredients

100g Trident Rice Stick Noodles

• 1 pork fillet (about 500g)

• Peanut or vegetable oil

• Salt & pepper

• ½ cup chopped mint and a couple of sprigs for garnish

• ½ chopped coriander and a couple of sprigs for garnish

• 1 onion, thinly sliced

• 4 tablespoons laksa paste

• 1 tablespoon light soy sauce

• ½ cup Trident Lite Coconut Milk

• 1 bunch choy sum, roughly chopped

• Juice from half a lime

• 2 wedges of lime to serve

Instructions:

• Preheat oven to 220°C.

• Cook Trident Rice Stick Noodles according to directions, drain, plunge into cold water (to stop the cooking process) drain again and lay out on paper towel to dry a little.

• Coat pork in a thin layer of oil, season with salt and pepper and coat with the chopped mint and coriander. Heat a small amount of oil in your wok and sear your pork on all sides to lock in the juices. Pop into the oven for 15 minutes or until cooked through.

• Meanwhile, wipe out your wok and add a little more oil. Cook onion for 2 minutes. Add laksa paste and cook a further 2 minutes until it is giving off a lovely aroma. Add soy sauce, Trident Lite Coconut Milk, choy sum, lime juice and Trident Rice Stick Noodles and simmer until all the flavours have combined and you have a nice thick mixture. Transfer to a bowl.

• Wipe out your wok again and heat with a little oil. Place half the noodle mix into the wok and compress into a pancake shape about 1cm thick. Fry until brown on the bottom and then carefully flip and cook the other side. When done, transfer to a warm plate and repeat with remaining mixture. Once finished, pour remaining laksa sauce mix into a separate bowl for later.

• Place one pancake on each plate. Remove pork from the oven, slice into medallions and arrange on top of pancakes. Drizzle with leftover laksa sauce if you have it and top with sprigs of mint and coriander. Serve with a wedge of lime. Enjoy!