Fragrant pork & lemongrass noodles

Contains pork – recipe is for non-Muslims only

In just 20 minutes you can be enjoying a stir-fry heady with lemongrass, ginger and lime. If you prefer thicker noodles, they’ll also work instead of vermicelli

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 461
  • fat 15g
  • saturates 5g
  • carbs 50g
  • sugars 0g
  • fibre 5g
  • protein 30g
  • salt 1.2g

Ingredients

  • 2 nests of vermicelli rice noodles
  • 3 garlic cloves, crushed
  • thumb-sized piece of ginger, peeled and grated
  • 4 tsp lemongrass paste
  • 1 lime zested and juiced, plus extra wedges to serve (optional)
  • 1 red chilli, deseeded and finely sliced
  • 2 tsp olive oil
  • 2 medium carrots, coarsely grated
  • 8 spring onions, finely sliced
  • 500g pork mince
  • 200g swiss chard, finely sliced
  • 2 tsp fish sauce
  • ½ small bunch of coriander, roughly chopped
MPU 2

Method

  1. Prepare the vermicelli noodles following pack instructions, then set aside. Meanwhile, mix together the garlic, ginger, lemongrass, lime zest and chilli. Heat the olive oil in a large frying pan over a medium-high heat and fry the mixture for 2 mins until beginning to soften. Scatter in the carrots and spring onions and fry for 2 mins more, stirring frequently. Tip in the pork mince and cook for another 3 mins, then mix in the swiss chard and cook for 2 mins more until the pork is cooked through.

  2. Drizzle in the fish sauce and lime juice, then scatter in the coriander. Cook everything for 1 min, stirring to combine. Tip in the noodles, toss well and serve immediately.

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