- 200g thin rice noodles
- 400g pack lean minced pork
- 1 bunch spring onions, sliced into chunks
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 carrots, cut into matchsticks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 5 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1½ tbsp caster sugar
- 3 tbsp rice vinegar or wine vinegar
- juice 1 lime
The same shape, but smaller than…
- handful mint and coriander leaves, roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Put the rice noodles in a bowl and pour over enough boiling water to cover, wrap with cling film and soak for 10 mins. Meanwhile, heat a large wok or frying pan and crumble in the mince. Dry fry with some seasoning, breaking it up with a fork or wooden spoon for 7-10 mins until browned. Throw in the spring onions and carrots and cook for 2 mins more.
Mix the soy sauce, sugar, vinegar and lime juice. Drain the noodles, add to the pan and heat through. Pour in the dressing, top with the herbs and serve.