Lemongrass, chilli and pork stir-fry

Cooking Meat Lemongrass, chilli and pork stir-fry

Looking for a fresh way to serve up this fast and fabulous favourite Try this new recipe.

Lables: Egg free Gluten free Lactose free Milk free Wheat free
  1. Place noodles in a large heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Using a fork separate noodles. Drain.
  2. Meanwhile, heat a wok over high heat until hot. Add 1 teaspoon oil. Swirl to coat. Add half the pork. Stir-fry for 1 to 2 minutes or until browned. Transfer to a bowl. Cover to keep warm. Repeat with oil and remaining pork.
  3. Add remaining oil to wok. Swirl to coat. Add eschalot and lemongrass. Stir-fry for 1 minute or until fragrant. Return pork to wok. Add sweet chilli sauce, lime juice and fish sauce. Stir-fry for 1 to 2 minutes or until heated through. Add mint, coriander and noodles. Toss to combine. Serve.

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200g dried rice vermicelli noodles
1 tbsp peanut oil
500g pork mince
3 eschalots, thinly sliced
1 lemongrass stalk , halved, finely chopped
1/3 cup sweet chilli sauce with ginger
2 1/2 tbsp lime juice
2 1/2 tbsp fish sauce
1/2 cup fresh mint leaves
1/2 cup fresh coriander leaves
chopped long red chilli, to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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