Lemongrass, Chilli & Pork Stir-Fry

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

⅓ cup Fountain Sweet Chilli Sauce

2 ½ tablespoons lime juice

2 ½ tablespoons fish sauce

½ cup fresh mint leaves

½ cup fresh coriander leaves

chopped long red chilli, to serve

Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork separate noodles. Drain.

Meanwhile, 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.

Add 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.