Fioretto® with Peanut Lemongrass Pork and Noodles

Prep Time
Cook Time


  • 400g Fioretto® Cauli Blossom
  • 1 long red chilli, roughly chopped
  • 1 long green chilli, roughly chopped
  • 2 garlic cloves, roughly chopped
  • 1 lemongrass stick, (see tip in method)
  • 3 tbs peanut oil
  • 1/2 cup roasted salted peanuts, roughly chopped
  • 100g rice stick noodles, thin noodles
  • 400g pork mince
  • 1 lime, halved


  1. Combine chilli, garlic, white and lime green part of lemongrass and 2 tablespoons of the oil in a small processor. Process until finely chopped. Add 2 tablespoons of the peanuts and process to a paste (a little texture still in peanuts is good). Remove to a bowl.
  2. Cook the noodles following packet directions. Drain, keep warm.
  3. Heat a wok over a high heat until hot. Add 2 teaspoons of oil to the hot wok. Wash the Fioretto®, leaving water clinging. Add to the wok with 1 tablespoon of the paste, stir-fry for 2 minutes. Add 1 teaspoon of water, cover the wok and cook for 1 minute until Fioretto® is tender, remove to a plate.
  4. Add remaining oil and mince, stir fry for 2 minutes until mince changes colour. Add remaining peanut lemongrass paste and stir-fry for 3-4 minutes or until the paste is aromatic. Add Fioretto®, stir-fry for 1 minutes. Remove from the heat, and squeeze over the lime halves.
  5. Divide noodles among serving plates. Top with Fioretto® mixture, garnish with extra peanuts and chilli. Serve.

Tip- You can substitute 1 tablespoon of lemongrass paste for the fresh lemongrass if you like.

You can also add extra chopped peanuts & sliced chilli to serve, optional.