Fragrant pork & lemongrass noodles
Serves 4
Easy
Prep:
Cook:
In just 20 minutes you can be enjoying a stir-fry heady with lemongrass, ginger and lime. If you prefer thicker noodles, they'll also work instead of vermicelli
Skip to ingredients
Units:
- 2 nests of vermicelli rice noodles
- 3 garlic clovescrushed
- thumb-sized piece of gingerpeeled and grated
- 4 tsp lemongrass paste
- 1 limezested and juiced, plus extra wedges to serve (optional)
- 1 red chillideseeded and finely sliced
- 2 tsp olive oil
- 2 medium carrotscoarsely grated
- 8 spring onionsfinely sliced
- 500g pork mince
- 200g swiss chardfinely sliced
- 2 tsp fish sauce
- ½ small bunch of corianderroughly chopped
Nutrition: Per serving
- kcal461low
- fat15g
- saturates5g
- carbs50g
- sugars4g
- fibre5g
- protein30g
- salt1.2g
Method
step 1
Prepare the vermicelli noodles following pack instructions, then set aside. Meanwhile, mix together the garlic, ginger, lemongrass, lime zest and chilli. Heat the olive oil in a large frying pan over a medium-high heat and fry the mixture for 2 mins until beginning to soften. Scatter in the carrots and spring onions and fry for 2 mins more, stirring frequently. Tip in the pork mince and cook for another 3 mins, then mix in the swiss chard and cook for 2 mins more until the pork is cooked through.
step 2
Drizzle in the fish sauce and lime juice, then scatter in the coriander. Cook everything for 1 min, stirring to combine. Tip in the noodles, toss well and serve immediately.
