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


  • 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


  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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