Lemongrass and Ginger Pork with Rice and Crispy Noodle Salad

Steps

1. Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Make dressing Mix all Thai dressing ingredients in a bowl.
3. Make salad Thinly slice bok choy. Add to a bowl with crispy noodles and coriander. Add 1 tablespoon of Thai dressing just before you serve and toss to coat. When chopping lemongrass, remove the tough outer layer and bang the stalk with the back of a knife to a make it easier to chop.
4. Cook pork Finely dice onion. Heat a drizzle of oil in a medium fry-pan on medium heat. Cook onion, lemongrass and ginger for 1–2 minutes, or until onion is starting to soften. Add pork mince and pork spice mix and cook for 3–4 minutes until starting to brown, breaking up mince as it cooks.
5. Grate carrot and add to pan along with spinach, soy sauce, sesame oil and coriander. Cook for about 2 minutes until vegetables are soft and mince is cooked through. Season to taste.
6. To serve Top rice with pork and noodle salad. Drizzle over remaining Thai dressing.