For the Noodle Bowls
400g rice noodles, alternatively you can use black rice
1 small cucumber, sliced into batons
2 carrots, shredded
8 spring onions, sliced
1 small punnet mange tout
½ cup fresh mint leaves
Add the chicken stock, sliced ginger, fish sauce, crushed garlic, and lemongrass into a pot and bring it to the boil. Add in the pork, cover, and let it simmer for 30-40 minutes.
Prepare the rice noodles or black rice according to the instructions on the packaging and set aside to cool.
Add all the dressing ingredients to a bowl and whisk them together and set aside.
Once the pork rashers are cooked, allow them to cool and cut them into bite-sized pieces and toss them in the cornflour.
Heat the oil in a wok and fry the pork in batches until crispy. Drain the pieces on a paper towel.
Divide the noodles evenly between 4 bowls. Add in the vegetables and herbs and top with the pork. Pour over the dressing, serve and enjoy!
The subtle spiciness of the sauce and the richness of the pork call for a bold Chenin Blanc or a White Blend with a Viognier component.
We paired ours with Lyngrove’s Platinum Old Bush Vines Chenin Blanc and it was delicious.
