Spicy pork noodle bowl

An easy take on Vietnamese vermicelli noodle salad, topped with tasty sweet chilli pork mince and peanuts.

4

0m

20m

Ingredients

  • 500g Coles Australian Pork Mince
  • 1 tbs finely grated ginger
  • ¼ cup (60ml) black bean sauce or chilli bean sauce
  • 1 tbs sweet chilli sauce
  • 2 spring onions, thinly sliced
  • ½ cup coarsely chopped coriander
  • 200g vermicelli rice noodles
  • 2 carrots, peeled, cut into long matchsticks
  • 2 Lebanese cucumbers, cut into long matchsticks
  • ½ cup coriander sprigs
  • ½ cup (70g) roasted peanuts, coarsely chopped

Method

STEP 1

Heat a large frying pan over high heat. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until the mince changes colour and is cooked through. Add the ginger, black bean sauce or chilli bean sauce and sweet chilli sauce. Cook, stirring, for 2-3 mins or until heated through. Remove from heat. Stir in spring onion and chopped coriander.

STEP 2

Meanwhile, place the noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 mins or until tender. Refresh under cold water. Drain well.

STEP 3

Divide the noodles among serving bowls. Top with the mince mixture, carrot and cucumber. Sprinkle with the coriander sprigs and peanut.

Dietary Information

Dairy-free
Egg-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.