You don’t need a miracle to get dinner on the table fast — just add this 15-minute meal to your recipe repertoire.
Ingredients
- 100g dried rice vermicelli noodles
- 300g pork fillet, excess fat trimmed, thinly sliced
- 2 garlic cloves, crushed
- 1 tablespoon peanut oil
- 1 tablespoon rice wine vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 tablespoon sweet chilli sauce (see note)
- 110g (2 cups) bean sprouts
- 1 Lebanese cucumber, halved lengthways, seeds removed, thinly sliced
- 1 carrot, coarsely grated
- 1 1/2 cups fresh mint leaves
- 1 cup fresh coriander leaves
Method
- Step 1Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 2 minutes or until tender. Use a fork to separate noodles. Rinse under cold running water. Drain. Return to bowl.
- Step 2Place the pork and garlic in a bowl. Season with salt and toss to coat. Heat the oil in a wok over high heat until just smoking. Swirl to coat. Add half the pork and stir-fry for 1-2 minutes or until just cooked through. Add to the noodles. Repeat with the remaining pork.
- Step 3Whisk the vinegar, lime juice, fish sauce and sweet chilli sauce in a bowl.
- Step 4Add the dressing, bean sprouts, cucumber, carrot, mint and coriander to the noodle mixture. Toss to combine.
Nutrition
1020 kj
Energy
6.5g
Fat Total
1.5g
Saturated Fat
3.5g
Fibre
20g
Protein
27g
Carbs (total)
All nutrition values are per serve
Notes
Use gluten-free sweet chilli sauce if you want this recipe to be gluten free.
Swap it: For something different, swap the pork for beef fillet.
- Author: Kim Meredith
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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