Ingredients
500g pork mince
2 carrots (300g), coarsely grated
4 green spring onions, thinly sliced
2 teaspoons fresh ginger paste
1 clove garlic, crushed
227g can water chestnut slices, drained, cut into thin strips
1/3 cup oyster sauce
2 tablespoons soy sauce
½ x 250g packet dried rice vermicelli
½ iceberg lettuce (300g), shredded
Toasted sesame seeds and extra soy sauce, to serve
Method
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Heat a lightly oiled, large non-stick wok or large frying pan over a high heat. Add mince. Cook, stirring to break up mince, for about 7 minutes, or until browned.
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Add carrots, onions, ginger, garlic and water chestnuts. Stir-fry, for about 2 minutes or until carrots are just tender. Add combined sauces. Stir-fry for a further 1 minute or until hot.
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Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 2 minutes, stirring occasionally to separate strands. Drain. Cut into shorter lengths with kitchen scissors.
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To serve, divide noodles, lettuce and pork mixture evenly among bowls. Sprinkle with sesame seeds. Serve with extra soy sauce.
