Lime & Coconut Larb

Lime & Coconut Larb
Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4

11 Ingredients

Number of servings
4
  • 500grams lean beef mince
  • 1 bunch coriander, leaves picked, stems and roots finely chopped
  • 1/4 cup hoisin sauce
  • 2 lime, zested, juiced
  • 1 cup shredded coconut
  • 2tablespoons vegetable oil
  • 2tablespoons fish sauce
  • 200grams dried vermicelli noodles
  • 1 oakleaf lettuce, leaves separated
  • 2 Lebanese cucumbers, halved lengthways, thickly sliced diagonally
  • 1 long red chilli, thinly sliced

Nutrition per serving

3150 Kilojoules or 750 Calories
36% of daily energy intake*
Protein
30.2grams
Fat
44.0grams
Carbs
57.5grams
Sugars
9.1grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

You only need 30 minutes to create this easy dinner dish featuring noodles, beef and the root to tip of a coriander bunch.

Method

Step 1 of 5

Place mince, coriander stems and roots, hoisin sauce and zest in a bowl, mixing to combine.

Step 2 of 5

Place coconut in a wok over medium heat and cook for 2 minutes or until toasted. Transfer to a plate.

Step 3 of 5

Increase heat to high. Add oil, swirling to coat, then add mince mixture and cook, breaking up lumps with a wooden spoon, for 8 minutes or until well browned. Add fish sauce, lime juice and half the coconut. Season, transfer mixture to a bowl and cover to keep warm.

Step 4 of 5

Add noodles to wok, then cover with boiling water. Turn off heat. Stand for 2 minutes or until noodles soften. Drain.

Step 5 of 5

Divide lettuce and noodles among bowls. Spoon over mince mixture and top with cucumber, chilli, coriander leaves and remaining coconut. Serve drizzled with extra hoisin sauce.

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