Quick, healthy and delicious, this recipe is a real winner. And if you have leftovers, it's perfect for lunch at work the next day!
2 tablespoons olive oil
500g pork mince
2 cloves garlic, crushed
½ x 250g packet rice vermicelli noodles
350g bag Australian Superfood Vegetable Mix
1 small red onion, halved, thinly sliced
1 cup torn fresh mint leaves
1/3 cup lemon juice
¼ cup fish sauce
2 tablespoons sweet chilli sauce
Heat oil in a large frying pan over a high heat. Add pork and garlic. Cook, stirring to break up mince, for about 8 to 10 minutes, or until crisp and browned. Transfer to a large bowl to cool slightly.
Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes. Drain. Rinse under cold water. Drain well.
Transfer noodles to a large bowl. Cut into shorter lengths, using kitchen scissors.
Meanwhile, to make dressing, combine all ingredients in a small jug. Whisk well.
Add noodles, vegetable mix, onion, mint and dressing to pork. Toss to combine. Serve.
TIP! Pork mince can be replaced with chicken or lamb mince. The salad mix we used contained shredded cabbage, carrot, beetroot, kale, daikon radish and celery, but any prepared slaw-type salad mix can be used.