&noscript=1 />
Recipes

Kayla La Mana’s Pork Stir Fry with Vermicelli Salad

Serves 6 people
Share

Ingredients

  • •
    500g Pork mince
  • •
    1 Tablespoon sesame oil
  • •
    1 Teaspoon minced garlic
  • •
    1.5 Teaspoons freshly grated ginger
  • •
    1 Teaspoon chopped chilli
  • •
    2 Tablespoons soy sauce
  • •
    1 Tablespoon fish sauce
  • •
    1 Tablespoon brown sugar
  • •
    1 Tablespoon rice wine vinegar
  • •
    Small handful Thai basil leaves

Salad

  • •
    200g vermicelli noodles
  • •
    1.5 cups shredded wombok or iceberg
  • •
    1 cucumber thinly sliced
  • •
    1 carrot julienned
  • •
    1 cup fresh herbs (coriander, mint, Vietnamese mint)
  • •
    2 spring onions, sliced
  • •
    ½ cup roasted peanuts crushed (or fried shallots)
  • •
    Lime wedges (to serve)

Dressing

  • •
    2 Tablespoons lime juice
  • •
    1 Tablespoon fish sauce
  • •
    1 Tablespoon soy sauce
  • •
    1 Tablespoon rice wine vinegar
  • •
    1 Tablespoon honey
  • •
    1 Tablespoon finely chopped chilli (can also use flakes)

Method

  1. 1.
    Cook your vermicelli noodles according to the packet instructions, then rinse under cold water and set aside.
  2. 2.
    Heat your sesame oil in a wok or saucepan over medium- high heat and add in your pork mince. Cook, breaking it up, until caramelised and crispy. Add in your ginger and garlic, cooking for a minute, before adding in soy sauce, fish sauce, brown sugar, rice wine vinegar and chopped chilli. Cook for 2-3 minutes until it’s golden and sticky, then add in a handful of thai basil.
  3. 3.
    For your dressing, simply mix together all ingredients.
  4. 4.
    Grab a large salad/ serving bowl, and add in your noodles, lettuce, cucumber, carrot, capsicum, edamame beans, fresh herbs, onions, peanuts and pork mince. Drizzle on your dressing, give everything a good toss, and enjoy!