Ingredients
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100 g Rice Vermicelli
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Oil Oil
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½ Garlic
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1 cm fresh Ginger
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85 g lean Pork
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¼ medium Cucumber
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1 small handful Bean Sprouts
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¼ medium Carrots
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1 tablespoon chopped fresh Coriander
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½ teaspoon reduced-salt Tamari
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½ teaspoon Fish Sauce
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2 teaspoons Lime Juice
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½ teaspoon Honey
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3 large cos Lettuce
Directions
Steps
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1
Done
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Place the noodles in a heatproof bowl and cover with boiling water. Leave for 10 minutes, then loosen the noodles with a fork. Drain and refresh under cool running water. Drain well and set aside to cool slightly. When cool enough to handle, cut into shorter lengths. |
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2
Done
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Heat a non-stick frying pan over medium–high heat and spray lightly with oil spray. Add the garlic, ginger and pork mince and cook for 5–7 minutes or until the pork is browned, stirring frequently with a wooden spoon to break the mince up. Transfer to a heatproof bowl and set aside. |
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3
Done
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Add the noodles, cucumber, bean sprouts, carrot and coriander to the bowl containing the pork and stir gently to combine. |
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4
Done
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Whisk the tamari or soy sauce, fish sauce, lime juice and honey together in a small bowl. Pour over the pork and noodle mixture and toss gently to combine. |
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5
Done
|
To serve, place the lettuce leaves on a serving plate and fill with the san choy bow mixture. |
