Jalapeno Onion Relish with Flat Rice Noodles

26 April 2016 By

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  • 400g sliced pork belly strips
  • Pork skin fried into crispy croutons
  • 400 g fresh flat rice noodles bought in a Vietnamese store
  • 5 cloves minced garlic
  • 3 green chillies sliced
  • 1 large carrot cut into strips
  • A bowl of bean sprouts
  • Bunch of chopped Asian greens
  • Some white pepper
  • Gluten free fish sauce
  • Gluten free soya sauce
  • Chinese sesame oil
  • Sea salt
  • ⅔  jar Latasha’s Kitchen Jalapeno Chilli Relish


Note: be careful when you fry the pork skin – it will spit in all directions and hurt you badly if you’re not careful. Make sure the skin strips are dry and the oil is hot and have a wok lid ready to avoid the furious spits. Keep croutons aside for garnish.

  1. Fresh flat noodles ‘charred’ in a hot work with flavoured oil from fried pork skin.
  2. Fry the minced garlic in some oil, fresh pork slices and sliced green chillies.
  3. Next add the carrot strips and cook on high heat for a couple of minutes.
  4. Add the Latasha’s Kitchen Jalapeno Chilli Relish, gluten free fish and soya sauce to taste, some white pepper and sea salt.
  5. Add stems of the greens first followed by the chopped leaves after a minute or so.
  6. Stir through charred noodles and mix well.
  7. Serve with pork croutons.