Preparation time is 10minutes
Cook time is 32minutes
Total time is 42minutes
Serve is for 4 people
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
4
- 2tablespoons vegetable oil
- 4tablespoons sweet chilli sauce
- 1 lime, juice only
- 2tablespoons runny honey
- 100grams glass noodles
- 1 handful coriander, chopped
- 1 handful mint, chopped
- 8 iceberg lettuce leaves
- 100grams chilli-roasted peanuts, chopped
- 6 spring onions, thinly sliced
- 2 cloves garlic, finely chopped
- 2teaspoons fresh root ginger, peeled and grated
- 1 red chilli, deseeded and finely chopped
- 1 lemon grass stalk, finely chopped
- 350grams minced pork
- 3tablespoons fish sauce
- 2tablespoons Chinese rice wine
Method
Step 1 of 5
Heat the oil in a large wok or frying pan until hot, add the spring onions, garlic, ginger, red chilli and lemon grass and stir-fry over a high heat for 30 seconds, then add the pork and stir-fry for a further 4-5 minutes or until browned and cooked through.
Step 2 of 5
Stir in the fish sauce, rice wine, chilli sauce, lime juice and honey, reduce the heat and simmer for 2 minutes, then remove the pan from the heat.
Step 3 of 5
Meanwhile, put the noodles in a heatproof bowl and cover with boiling water. Soak for 3-4 minutes, then drain and cut into short strands with kitchen scissors.
Step 4 of 5
Add the noodles to the pork mixture and mix through. Return the pan to the heat and cook over a high heat for 3-4 minutes or until piping hot. Remove from the heat and stir in the chopped herbs.
Step 5 of 5
Spoon the mixture into the lettuce leaves and transfer to 4 serving plates. Serve sprinkled with the chopped peanuts.
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