I have the huge luck of having a child who eats well and, despite asking for pasta all the time, is open to trying new things and this Instant Pot Thai Pork Larb Recipe (Thai Minced Pork) is one of her favourites.…
You may have gathered by now that I am a huge fan of soy sauce and fish sauce. Yes, I love umami and I love Nasi Goreng, which means “fried rice” in Indonesian and Malay. I don’t eat carbs all that often nowadays since I’ve been on a low carb diet for the past year so, when I do eat them, I want them to be really tasty.
I have tried to simplify this dish as much as I can to make it a really easy midweek meal or even a lovely weekend side dish when you’re cooking a variety of dishes for one special meal.Jump to Recipe …
I am absolutely loving my Instant Pot, being able to make this kind of meal mid-week with the pressure cooker function is quite a luxury (and not at all as scary as you remember pressure cookers to be!). This Pressure Cooked Whole Soy chicken is my first Instant Pot recipe on the blog. Exciting times….
I love noodles, whenever Chinese or Thai food is involved, there have to be noodles! It’s not something I grew up with but it is something I have come to adore ever since I live in the UK.
Making them in the Thermomix means that you can do the chopping and stir-frying in one bowl, saving a lot of time and cleaning. Perfect for when speed and taste are of the essence.
For those who are a bit incredulous about doing things like these in the TM31: nothing turned to mush, courtesy of the Reverse speed function. Perfect.
Ingredients (serves 2-3)
– 100 g rice noodles, cooked according to packet instructions (I like rice noodles the best, you can use whichever you prefer). You can add less noodles if it’s just you and you don’t want leftovers.
– Half onion (cut in two chunks)
– 1 garlic clove
– Half red pepper (cut in big chunks)
– Handful coriander
– 1/4 or 1/2 red chilli (depending on how much you can cope with the heat!)
– 1-2 cm ginger
– 15-20 g soy sauce / tamari
– 1 lemon or one lime (just not both), one half juiced, the other one to serve.
– 15 g olive oil, it works well with coconut oil too
– 6-7 shiitake or oyster mushrooms (any mushroom you have handy really), sliced chunkily
- First of all make sure you prepare the noodles according to the packet’s instructions or, if using fresh noodles, adapt step 5.
- Add the onion, garlic, pepper, coriander, chilli, ginger, soy sauce and lemon juice to the Thermomix bowl: 7 seconds, speed 5.
- Add 15 g olive oil: 4 minutes, Varoma, speed 1.
- Add mushrooms: 1 minute, Varoma, reverse, spoon speed.
- Add the cooked noodles, give them a quick stir with the spatula to mix well: Varoma, 1 minute, reverse, spoon speed (if using fresh noodles do the same but adapt to packet’s instructions, usually 3 minutes).
EXTRA TIP: Sprinkle with chopped cashews for extra crunch.
Feel free to play with different flavours by adding prawns, chicken (raw, leftovers), pak choi, spring onions… or whatever takes your I know I will, just make sure you come back to tell me all about it!
This is a quick lunch for those of us who work from home, with minimum hassle but also perfect for a quick dinner.
Serve with Spanish flair (and perhaps a beer if you’re doing out of work hours?)
|With normal mushrooms|