Red Curry Noodles with Larb

How do you take “meat salad” and make it more mainstream? By pairing it with pasta of course! Chef Jessica Foust gives the traditional Southeast Asian dish a comfort-food spin by pairing it with Barilla Frozen Cellentani. Versatile enough to serve hot or chilled, it works well as a catered dish or for delivery. 

LARB DRESSING
1/3 c fresh lime juice
2 tbsp fish sauce
2 tbsp brown sugar
½ tsp sriracha
LARB
1 lb ground pork
1 tbsp vegetable oil
1/2 c thinly sliced shallots
2 tbsp thinly sliced lemongrass
1 Thai chili, minced
2 c thinly sliced bell peppers
½ c chopped fresh mint
½ c chopped scallions
½ cup chopped cilantro
½ cup chopped basil
1 ea garlic clove, minced
2 tsp fish sauce
1 tsp salt
RED CURRY NOODLES
8 c Barilla Cellentani Pasta, IQF
2 tbsp sesame oil
1 tbsp minced fresh ginger
3 tbsp Thai red curry paste
14 oz coconut milk
1 tbsp soy sauce
2 tbsp honey
1 tbsp fresh lime juice
1/3 c water
GARNISH
1 c peanuts, chopped
½ c pickled red onions, prepared
Instructions

Blanching method:

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Add pasta to boiling salted water and blanch for 45 seconds
  3. Drain pasta and combine with sauce

NOTE:

If cooking for immediate service add 30 seconds additional cook time

Sauce method (64oz sauce 64oz pasta):

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Bring your sauce to a simmer and add 1 cup of water for every 32oz of sauce
  3. Add the slacked pasta and cook for 2 minutes and 30 seconds in the simmering sauce

Impinger oven (set to 500°F):

7″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 4 oz pasta with 8 oz sauce
  3. Add the contents to a 7″ round aluminum tin

4. Cook covered for 9 min (1.5x through the oven)

9″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 6 oz pasta with 12 oz sauce
  3. Add the contents to a 7″ round aluminum tin
  4. Cook covered for 9 min (1.5x through the oven)

Steamer Method:

Full hotel pan (2 inch deep )

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 40 oz of pasta and 80 of sauce in full hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Half pan (2 inch deep)

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 20 oz of pasta and 40 of sauce in a half hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Microwave Method:

  1. Thaw/Slack the pasta on sheet trays in a single later for at least 1 hour
  2. Add 7 oz of pasta and 7 oz of sauce a long with 1/4 cup of water and mix.
  3. Cover with plastic wrap and microwave on high for 2 minutes
  4. Remove from microwave and carefully uncover, stir then cover again.
  5. Microwave on high for an additional 1 minute.
  6. Remove from microwave and transfer to serving dish or delivery packaging

For the Larb:
1. Prepare larb dressing by adding lime juice, fish sauce, brown sugar and sriracha to a bowl and mix to thoroughly combine. Reserve.
2. In a medium skillet, heat peanut oil over medium high heat. Add lemon grass, shallots, Thai chilies and garlic and cook until fragrant. Add bell peppers and lightly sauté until edges begin to caramelize slightly. Transfer to the reserved bowl of dressing.
3. Return the skillet to the heat and brown pork until cooked to 165F. Transfer to the bowl of dressing and pepper mixture.
4. Add salt, fish sauce, fresh mint, scallions, cilantro and basil. Stir to evenly combine and reserve.

Red Curry Noodles
1. In a medium skillet over medium high heat, sauté ginger and red curry paste in sesame oil and cook until fragrant.
2. Add coconut milk, soy sauce, honey, lime juice and water and bring to a simmer.
3. Add cellentani pasta and cook until the pasta absorbs most of the sauce.

Plating
1. In a medium bowl, portion approx. 1.0- 1.5 cups of Red curry noodles (prepared) and top with ½ cup Larb (prepared).
2. Garnish with pickled red onions and chopped peanuts.