Ingredients
- 200g thin rice noodles
- 400g pack lean minced pork
- 1 bunch spring onions, sliced into chunks
- 2 carrots, cut into matchsticks
- 5 tbsp soy sauce
- 1 ½ tbsp caster sugar
- 3 tbsp rice vinegar or wine vinegar
- juice 1 lime
- handful mint and coriander leaves, roughly chopped
Method
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Put the rice noodles in a bowl and pour over enough boiling water to cover, wrap with cling film and soak for 10 mins. Meanwhile, heat a large wok or frying pan and crumble in the mince. Dry fry with some seasoning, breaking it up with a fork or wooden spoon for 7-10 mins until browned. Throw in the spring onions and carrots and cook for 2 mins more.
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Mix the soy sauce, sugar, vinegar and lime juice. Drain the noodles, add to the pan and heat through. Pour in the dressing, top with the herbs and serve.