Tasty Tuesday's #2 - Thai Basil Pesto on Rice Noodles

I've had a pretty chaotic work week as I prepare to go on two weeks of (well-deserved!) vacation. GOOD FOOD FAST has been the order of the day. This week I'm sharing another of my favourite healthy recipes - a fast, flavourful noodle dish that tastes even better the next day in your lunchbox. Serve this with a delicious salad to keep portions in check.


Ingredient Round Up: lean ground pork, vermicelli, olive oil, fish sauce, oyster sauce, lime juice, pine nuts and rice vinegar. Also, minced red thai chili pepper or sriracha chili sauce (not shown).


Secret Ingredient: Fresh basil from my garden.


I had to sneak in a photo of my Assistant Gardner (and jogging partner), Tito!


In a food processor, combine your pesto ingredients. Now, I am notorious for not measuring my ingredients, but I'll do my best! Add about 2 cups of basil, 1 tablespoon lime juice, 2 teaspoons fish sauce, 1/4 teaspoon black pepper, 1/4 cup pine nuts, 1/4 cup olive oil (enough to liquify the ingredients), chili to taste - I used about 1.5 tablespoon sriracha for a spicy one. Pulse until all ingredients are combined into a nice, smooth pesto. You should also start boiling a large pot of water for your noodles at this time.


Brown your ground pork over medium-high heat. When it's cooked through, stir in 2-3 tablespoons of oyster sauce.


When the pork is complete, it's time to drop your noodles. These guys cook super-fast, so be prepared to pull them out of the water after about 2-3 minutes. Drain.


Combine your pesto and ground pork together in a large bowl. Add your noodles and mix to combine.

I actually don't have a picture of the finished product because I was FAMISHED by this point and hubs and I had cleaned our plates before I even thought to take a pic. Trust me - it is a thing of beauty! ;)


I always serve this with an asian-inspired salad. This one contained: arugula, romaine, sesame oil & rice vinegar 'dressing', nectarine wedges and sesame seeds.

Enjoy!
Rae
xo