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Coconut-and-ginger pork mince with sriracha and noodles

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

1 red onion, chopped
1 T coconut or olive oil
1 x 5 cm ginger piece, peeled and grated
1 clove garlic, chopped
500 g Woolworths pork mince
1 cup coconut milk
sea salt and freshly ground black pepper, to taste
1 t fish sauce
sriracha, for serving (optional)
fresh coconut, shaved, for serving
200 g rice noodles cooked

Method

Soften the onion in the oil for 5 minutes over a low heat, then add the ginger and garlic and cook for a further minute.

Increase the heat, add the mince and brown. Fold in the coconut milk and reduce slightly. Season and add the fish sauce. Serve with the sriracha, coconut and noodles.

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