Lemongrass, chilli and pork stir-fry

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

Recipe «Lemongrass, chilli and pork stir-fry» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.