Lemongrass, Chilli & Pork Stir-Fry
Pork mince stir-fried with lemongrass and eschalots, tossed with rice vermicelli, sweet chilli, lime and fish sauce, then showered with mint and coriander.
Directions
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.
Cook's Note
Tip: You could replace pork with 500g chicken or turkey mince.