Coconut-Pork Noodles

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs carrot
• 150g green beans
• 1bunch coriander
• 1pcs long red chilli
• 300g pork stir-fry
• 150g vermicelli noodles
• 200ml coconut milk
• 20ml fish sauce
• 5g toasted sesame seeds
• 23ml neutral-flavoured oil
• 15ml sugar
• 3ml white vinegar

Method

1. Step 1 — Prep vegetables
   Bring a medium saucepan of water to the boil for the noodles. Coarsely chop the onion. Halve the carrot lengthwise and thinly slice. Trim the beans and halve. Pick half the coriander leaves. Coarsely chop the remaining coriander, including the stems. Thinly slice the chilli, removing the seeds if less heat is desired (omit the chilli if zero heat is preferred).
2. Step 2 — Stir-fry pork
   PORK OPTION Separate the pork stir-fry. Heat 1 tbs oil in a medium deep frypan over high heat. Stir-fry the pork for 2 mins or until golden (the pork won't be cooked through). Remove from the pan.
3. Step 3 — Par-cook vegetables
   Heat 2 tsp oil in the same pan over medium-high heat. Cook the onion, carrot and chopped coriander, stirring regularly, for 3 mins or until starting to soften. Remove from the pan, wipe the pan clean and reserve.
4. Step 4 — Cook noodles
   Meanwhile, cook the noodles in the pan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
5. Step 5 — Start sauce
   While the noodles are cooking, put 1 tbs sugar and 2 tsp water in the reserved pan over high heat. Bring to the boil, stirring constantly to dissolve the sugar. Reduce the heat to medium-low and cook, at a simmer, without stirring, until the mixture turns golden. Stir in the coconut milk and 60ml (¼ cup) water.
6. Step 6 — Finish sauce and serve
   Add the par-cooked vegetables and beans to the sauce, then cover and cook for 5 mins. Stir in the pork, 3 tsp fish sauce* and ½ tsp white vinegar and cook for 1 min or until the pork is cooked through. Divide the noodles and pork mixture among bowls. Scatter with the chilli, sesame seeds and coriander leaves to serve.

Allergens

Fish, Sesame