55g bundle vermicelli rice noodles
1 tablespoon vegetable oil
500g lean pork mince
2 teaspoons garlic paste
150g sachet Sweet Chilli and Lemongrass Stir-Fry (See Tip)
300g bag shredded fresh carrot
5 green spring onions, thinly sliced
2 tablespoons soy sauce
8 iceberg lettuce cups
Lime wedges, to serve
Place noodles in a large heatproof bowl. Cover with boiling water. Stir to separate strands. Stand for 1 minute. Drain. Cut into shorter lengths with kitchen scissors.
Heat oil in a large, non-stick wok or frying pan over a high heat. Add mince and garlic. Cook, stirring to break up mince for about 8 minutes, or until changed in colour.
Add noodles and infusion paste from sachet. Cook, stirring for 1 to 2 minutes, until combined and fragrant.
Add carrot, onions, soy and finishing sauce from sachet. Cook, stirring for a further 2 minutes, or until combined and hot.
Spoon hot pork mixture into lettuce cups. Serve with lime wedges.