- 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
- 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.
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