Lemongrass, Chilli & Pork Stir-Fry

  • 10min prep
  • 15min cook
  • 4 Servings


  • 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.

Tip: You could replace pork with 500g chicken or turkey mince.