Ingredients
75g dry rice vermicelli noodles
2 cups iceberg or cos lettuce
shredded
1 cup wombok
shredded
1 cup gai lan, bok choy or pak choy
shredded
1 cup coriander leaves
1 large mango
peeled, de-seeded and flesh finely sliced
1/2 long red chilli
finely sliced (de-seeded to remove heat)
2 tbsp light soy sauce
2 tbsp fresh lemon or lime juice
2 tsp caster sugar
1 tsp sesame oil
oil spray
400g lean pork mince
1 clove garlic
crushed
2 tsp freshly grated ginger
Equipment
- 1 medium size bowl
- 1 wok
- 1 non-stick frying pan
- 1 jar
Instructions
- Place dried noodles in a medium size bowl and cover with boiling water. Pop a lid on the top and leave for 10 minutes or until soft. Drain and set aside to cool. Once cooled, toss with lettuce, wombok, gai lan, corriander, mango and chilli, then set aside
- Combine soy sauce, lemon/lime juice and caster sugar and sesame oil together in a jar, and give a good shake. Set aside.
- Heat a wok or non-stick frying pan to high, spray with oil and add pork mince, garlic and ginger.
- Cook, breaking up mince as you go, for 8 minutes or until pork is cooked through.
- Toss pork through lettuce and veggies and pour over dressing mixture.
- Serve in bowls and eat immediately.
Notes
Tip
If you can’t get gai lan, bok choy or pak choy, you can use shredded spinach. And, if you can’t find wombok, just use white cabbage.
Tip
Feel free to swap the pork for lean chicken mince or breast – or tofu for a vegetarian option.
