You don’t need a miracle to get dinner on the table fast just add this 15-minute meal to your recipe repertoire.
Prep Time : 0:10 | Cook Time : 0:05 | Total Time : 0:15 | Serving : 4 person.
Ingredients
-
100g dried rice vermicelli noodles
-
300g pork fillet, excess fat trimmed, thinly sliced
-
2 garlic cloves, crushed
-
1 tablespoon peanut oil
-
1 tablespoon rice wine vinegar
-
2 tablespoons fresh lime juice
-
2 tablespoons fish sauce
-
1 tablespoon sweet chilli sauce (see note)
-
110g (2 cups) bean sprouts
-
1 Lebanese cucumber, halved lengthways, seeds removed, thinly sliced
-
1 carrot, coarsely grated
-
1 1/2 cups fresh mint leaves
-
1 cup fresh coriander leaves
Method
-
Step 1
Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 2 minutes or until tender. Use a fork to separate noodles. Rinse under cold running water. Drain. Return to bowl.
-
Step 2
Place the pork and garlic in a bowl. Season with salt and toss to coat. Heat the oil in a wok over high heat until just smoking. Swirl to coat. Add half the pork and stir-fry for 1-2 minutes or until just cooked through. Add to the noodles. Repeat with the remaining pork.
-
Step 3
Whisk the vinegar, lime juice, fish sauce and sweet chilli sauce in a bowl.
-
Step 4
Add the dressing, bean sprouts, cucumber, carrot, mint and coriander to the noodle mixture. Toss to combine.