Pork Larb With Rice Noodles - cooking recipe

Ingredients

1 tbsp peanut oil
1 lb ground pork
1 stalk lemongrass, pale section only, finely chopped
1 None small red chili, finely chopped
1 clove garlic, minced
2 oz green beans, thinly sliced
1/4 cup lime juice
2 tbsp sweet chili sauce
1 None red onion, cut into thin wedges
1/2 cup fresh cilantro, roughly chopped
1/3 cup fresh mint, chiffonade
7 oz vermicelli rice noodles, soaked in boiling water for 3 mins, drained
None None lime wedges, to serve

Preparation

Heat oil in a wok over high heat. Stir-fry pork and lemongrass for 5-6 mins, or until browned. Add chili, garlic and green beans. Stir-fry for 1-2 mins, or until green beans are tender. Remove from heat. Add lime juice, chili sauce, onion, 1/4 cup cilantro and 3 tbsp mint. Toss to combine.
Divide noodles between serving bowls. Top with ground pork mixture and sprinkle with remaining herbs. Serve with lime wedges.