Sweet Chilli Vietnamese-Style Pork Noodles

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs capsicum
• 150g green beans
• 1bunch coriander
• 20g roasted peanuts
• 1clove garlic
• 1pcs ginger
• 1bunch makrut lime leaves
• 50g sweet chilli sauce
• 150g vermicelli noodles
• 300g pork stir-fry
• 15ml soy sauce
• 5ml white vinegar
• 15ml neutral-flavoured oil

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of water to the boil for the noodles. Halve the carrot lengthwise and thinly slice on an angle. Thinly slice the capsicum. Trim and halve the beans. Finely chop the coriander, including the stems. Coarsely chop the peanuts.
2. Step 2 — Make sauce
   Crush or finely chop the garlic. Peel and finely grate the ginger. Separate the lime leaves, remove the central vein and very finely chop. Put the garlic, 1 tbs ginger*, lime leaves, sweet chilli sauce (if preferred, reduce or omit the sweet chilli sauce and serve it separately at the table), 1 tbs soy sauce and 1 tsp white vinegar in a bowl and whisk to combine.
3. Step 3 — Cook noodles
   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.
4. Step 4 — Stir-fry pork
   Meanwhile, separate the pork stir-fry. Heat 2 tsp oil in a large deep frypan over high heat. Stir-fry the pork for 2-3 mins until browned. Remove from the pan with a slotted spoon.
5. Step 5 — Stir-fry vegetables
   Heat 2 tsp oil in the same pan over high heat. Stir-fry the carrot and capsicum for 3 mins. Add the beans and half the coriander and stir-fry for a further 2-3 mins until the vegetables are just tender.
6. Step 6 — Get ready to serve
   Add the pork, sauce and noodles to the vegetables and toss to combine. Divide the noodle stir-fry among bowls. Scatter with the peanuts and remaining coriander to serve.

Allergens

Soy, Peanut