- 50 grams Vermicelli Noodles• 2 baby Cos Lettuce• 2 tablespoons peanut oil• 4 cloves garlic crushed• 5 shallots finely sliced• 500 grams pork mince• 2 tablespoons soy sauce• 1 & ½ tablespoons crushed chilli• 3 tablespoons rice vinegar• 1 tablespoon sesame oil• 1 x 227 gram tin Valcom Water Chestnut slices, finely chopped• 3 teaspoons lime zest• 2 tablespoons lime juice• 1 cup coriander leaves chopped
- Wash baby cos lettuce and pat dry, arrange on serving plate. Place noodles in a heatproof bowl, cover with boiling water, let stand 2 minutes, drain and roughly chop noodles into small lengths. Heat peanut oil in a wok, add pork, garlic and shallots, sauté until well browned. Add rice vinegar, soy sauce, crushed chilli, sesame oil, lime juice and zest, cook for further 2 minutes. Remove from heat and add noodles and coriander, stir through, and serve by spooning pork mixture onto baby cos leaves. This dish is eaten by hand.
Brands and product used
- Valcom - Water Chestnuts Sliced