Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 16 dollar
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
4
- 1teaspoons cornflour
- 100grams vermicelli rice noodles
- 1 carrot, shredded
- 3 cm piece ginger, grated
- 2 spring onions, diagonally sliced
- 8 button mushrooms, sliced
- 1 bunch iceberg lettuce
- 1tablespoons oyster sauce
- 1/4 cup water chestnuts, sliced
- 1tablespoons soy sauce
- 500grams pork mince
- 1tablespoons Chinese cooking wine
- 1tablespoons sweet soy sauce
- 2 stick celery, sliced
- 2tablespoons vegetable oil
- 2 cloves garlic, crushed
Method
Step 1 of 3
Trim lettuce leaves to form cups. Set aside in a bowl of iced water. Soak noodles in boiling water for 10 minutes or until softened. Drain well.
Step 2 of 3
Mix cornflour and a little water together until smooth. Stir in sauces and cooking wine and set aside.
Step 3 of 3
Heat oil in a wok or large frying pan. Add garlic and ginger and stir-fry for 1 minute. Add mince and stir-fry for 2 minutes, breaking up lumps. Add mushrooms, carrot, celery and water chestnut and cook for 2 minutes. Stir in sauce mixture and bring to the boil for 1 minute or until thickened slightly. Add noodles and spoon into lettuce cups. Scatter with spring onion and serve.
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