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Lemongrass, chilli and pork stir-fry
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate a classic dish with a fresh twist using this new recipe.
Ingredients:
  • 200g dried rice vermicelli noodles
  • 18.20 gm peanut oil
  • 500g pork mince
  • 3 eschalots, thinly sliced
  • 1 lemongrass stalk (white part only), halved, finely chopped
  • 90.75 gm Sweet Chilli Sauce
  • 52.50 gm lime juice
  • 61.00 gm fish sauce
  • 125.00 ml fresh mint leaves
  • 125.00 ml fresh coriander leaves
  • chopped long red chilli, to serve
Instructions:
  • Place noodles in a large heatproof bowl and cover them with boiling water. Let them stand for 5 minutes until tender, then use a fork to separate the noodles and drain.
  • Heat a wok over high heat until smoking. Add 1 teaspoon of oil and swirl to coat the pan. Cook half of the pork, stirring constantly for 1 to 2 minutes until browned. Transfer the pork to a bowl and cover to keep warm. Repeat the process with the remaining pork.
  • Pour the rest of the oil into the wok and swirl to coat it. Add eschalot and lemongrass and stir-fry for 1 minute until fragrant. Put the pork back in the wok and mix in the sweet chilli sauce, lime juice, and fish sauce. Stir-fry for 1 to 2 minutes until heated through. Add mint, coriander, and noodles, then toss everything together. Serve and enjoy!

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