Thai Rice Noodle Salad with Pork

Ingredients

• 4 oz vermicelli rice noodles
• 200 g bean sprouts
• 2 lime
• 3 tbsp fish sauce
• 1 tsp muscovado sugar
• 1 red onion
• 2 cups lettuce
• 500 g ground pork
• 1 inch ginger
• 1 pinch cayenne pepper
• 1 tsp oil
• 1 red chili (optional)
• ¼ cup mint leaves (optional)

Steps

1. Place noodles and bean sprouts in a heatproof bowl, cover with boiling water, and let sit for 4 minutes until tender. Drain, rinse with cold water, and drain again.
2. In a small bowl, whisk together lime zest and juice, fish sauce, and muscovado sugar to make the dressing.
3. Add the dressing, sliced red onion, and shredded lettuce to the bowl with the noodles and bean sprouts. Toss to combine.
4. Heat oil in a non-stick frying pan over medium-high heat. Add ground pork, grated ginger, and cayenne pepper.
5. Stir-fry the pork for 10 minutes, breaking it up with a spoon, until browned and cooked through.
6. Add the cooked pork to the noodle mixture and toss gently. Serve warm, garnished with sliced red chili and mint leaves if desired.