750 g pork mince
¾ cup roasted garlic and soy marinade and stir fry sauce
4 green spring onions thinly sliced plus extra to serve
500 g fresh rice noodles
1 large carrot
¼ bunch fresh coriander to serve
- Heat a large non-stick frying pan over a medium to high heat. Add mince in three batches. Cook, stirring, for about 5 minutes, or until browned. Return mince to pan with sauce, onions and 1 cup water. Simmer for 5 minutes, or until slightly thickened.
- Meanwhile, place noodles in a heatproof dish. Cover with hot water. Stand for 5 minutes. Drain.
- Using a vegetable peeler, peel carrot lengthways into long, thin ribbons. Place in a heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain.
- Divide noodles among four serving plates. Top with carrot and mince. Garnish with coriander and extra spring onions.