41/365

41/365 part 1, originally uploaded by Laquet.

41/365 part 2, originally uploaded by Laquet.

41/365 part 3, originally uploaded by Laquet.

41/365 part 4, originally uploaded by Laquet.

41/365 part 5, originally uploaded by Laquet.

41/365 part 6, originally uploaded by Laquet.

Last night's dinner was made with the other half of the pack of minced pork from Tuesday night's Greek pork patties. Another Food for a fiver recipe that I will make again. The recipe asked for 3 tbsp of chilli bean paste - I didn't have any so I substituted Caribbean hot pepper sauce ~ BIG MISTAKE, HUGE ... and I like spicy food! My tongue has now recovered and next time I'll use less or purchase chilli bean paste!

Thai pork & lime noodles

50g thin rice noodles
oil
250g minced pork
a small chunk root ginger, grated
3 tbsps chilli bean paste
1 tsp fish sauce
1 carrot, shredded into matchsticks*
2 sibbons** (aka spring onions/scallions) sliced
1 lime, cut into wedges.

Soak the noodles in boiled water for 5 minutes.
Brown the pork with the ginger in a little oil; break up with the back of a spoon; then add the chilli paste, fish sauce and carrots.
Stir for 1 minute; ADD the noodles and sibons.
Heat through and serve with lime wedges.

Very easy to make and delicious, if a little HOOOOOOOOT!

* I didn't go to that bother I'm afraid, I made Simon peeled them into strips with the potato peeler. To be fair ... I'm making Simon do all the prep at the moment as my hands have cracked open - a mixture of work stress and winter - you try squeezing limes/slicing onions with open cuts on your hands.
** pronounced shibbons to rhyme with ribbons - it's what spring onions are called in South Wales. /si/ is pronounced /sh-i/ in Welsh like the girl's name Sian.