Pork Noodle Lettuce Cups - cooking recipe

Ingredients

4 None iceberg lettuce leaves
3 1/2 oz rice vermicelli noodles
1 tbsp vegetable oil
1 lb ground pork
1 None onion, finely chopped
2 cloves garlic, crushed
2 None red chilies, seeded and chopped
1 can (8 oz) water chestnuts, drained and chopped
1/4 cup hoisin sauce
2 tbsp oyster sauce
2 tbsp chopped fresh cilantro, plus additional leaves to serve

Preparation

Trim the thick stems from lettuce leaves, then wash well. Set aside to drain. Break noodles in half; place in a saucepan. Cover with boiling water then simmer gently for 2-3 mins. Drain well.
Heat the oil in a wok or skillet on high heat. Add the ground pork and stir-fry 3-4 mins, breaking up lumps, until well browned. Add the onion, garlic and chilies. Stir-fry for 1 min.
Add the noodles to the wok with the water chestnuts, sauces and cilantro. Cook on high heat, tossing frequently for 2 mins. Pile into the lettuce cups. Serve topped with cilantro leaves.