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Ingredients
- 65g vermicelli Rice noodles
- 100g bean sprouts
- 1 lime, juice and zest only
- 1 tbsp Fish Sauce
- 1 tsp brown sugar
- 1 splash vegetable oil
- 250g minced pork
- 1 tsp finely grated Ginger
- 1 red chilli, sliced
- 1/2 red Onion, thinly sliced
- 6 cm piece Cucumber, halved, seeded and diagonally sliced
- 2 little gem heart of Lettuce, leaves separated and torn
- 1 tbsp Sesame seeds, toasted
- 1 handful coriander leaves
Method
1. Place the vermicelli noodles and bean sprouts in a heatproof bowl and cover with boiling water and leave to soak for 10 minutes, or until the noodles are just al dente. Drain and set aside.2. In a small bowl, mix together the lime zest and juice, fish sauce and brown sugar. Place the pork into a larger bowl and pour over the liquid, mixing well to combine.
3. Heat a non-stick wok or large frying pan and add a splash of vegetable oil. Add the mince, then stir in the ginger and chilli and stir fry for 4-5 minutes over a high heat until the pork is browned and cooked through.
4. To serve, pile the noodles and bean sprouts into a serving bowl. Stir in the red onion, cucumber and lettuce leaves and sprinkle over the sesame seeds. Top with the stir-fried pork, then scatter over the coriander leaves and serve.
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Latest Comment
i found this recipe very easy to do and my two young boy's loved it....cheer's from new zealand
Really tasty and very simple to make.Excellent!