- 0:10 Prep
- 0:15 Cook
- 4 Servings
- Easy
Looking for a fresh way to serve up this fast and fabulous favourite? Try this new recipe.
Ingredients
- 200g dried rice vermicelli noodles
- 1 tablespoon peanut oil
- 500g pork mince
- 3 eschalots, thinly sliced
- 1 lemongrass stalk (white part only), halved, finely chopped
- 1/3 cup Fountain Sweet Chilli Sauce
- 2 1/2 tablespoons lime juice
- 2 1/2 tablespoons fish sauce
- 1/2 cup fresh mint leaves
- 1/2 cup fresh coriander leaves
- chopped long red chilli, to serve
Method
- Step 1Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork separate noodles. Drain.
- Step 2Meanwhile, heat a wok over high heat until hot. Add 1 teaspoon oil. Swirl to coat. Add half the pork. Stir-fry for 1 to 2 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining pork.
- Step 3Add remaining oil to wok. Swirl to coat. Add eschalot and lemongrass. Stir-fry for 1 minute or until fragrant. Return pork to wok. Add sweet chilli sauce, lime juice and fish sauce. Stir-fry for 1 to 2 minutes or until heated through. Add mint, coriander and noodles. Toss to combine. Serve.
Nutrition
2160 kj
Energy
16.9g
Fat Total
5.6g
Saturated Fat
1.8g
Fibre
32g
Protein
67mg
Cholesterol
1572mg
Sodium
58.5g
Carbs (total)
All nutrition values are per serve
Notes
Tip: You could replace pork with 500g chicken or turkey mince.
- Author: Claire Brookman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
0
