Larb Moo Noodles

Larb Moo Noodles is a delightful Thai dish that combines the aromatic flavors of minced pork larb with gluten-free noodles, creating a refreshing and satisfying meal. Each bite offers a perfect balance of spicy, sour, and savory notes, making it a unique twist on traditional larb.

Ingredients

• Gluten-free rice noodles - 150 grams
• Ground pork - 200 grams
• Shallots - 2, finely sliced
• Garlic - 2 cloves, minced
• Fresh mint leaves - 15 grams, chopped
• Fresh cilantro - 15 grams, chopped
• Lime juice - 2 tablespoons
• Fish sauce - 2 tablespoons
• Chili flakes - 1 teaspoon (adjust to taste)
• Roasted rice powder - 1 tablespoon
• Cucumber - 1, thinly sliced (for garnish)
• Lettuce leaves - 4 (for serving)

Steps

1. Cook the gluten-free rice noodles according to package instructions, then drain and set aside.
2. In a large skillet over medium heat, add the ground pork and cook until browned, about 5-7 minutes.
3. Add the minced garlic and sliced shallots to the skillet, cooking for an additional 2-3 minutes until fragrant.
4. Stir in the fish sauce, lime juice, chili flakes, and roasted rice powder, mixing well to combine all flavors.
5. Remove the skillet from heat and fold in the chopped mint and cilantro.
6. In a bowl, combine the cooked noodles with the larb mixture, tossing gently to ensure even distribution.
7. Serve the Larb Moo Noodles on a plate, garnished with cucumber slices and alongside lettuce leaves for wrapping.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 50 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 950 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein from ground pork, supporting muscle growth and repair.
• Rich in fresh herbs like mint and cilantro, which have anti-inflammatory properties.

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