Asian pork salad cups
Dry rice noodles
Lean pork mince
1 piece(s), pale section only, finely chopped
2 tsp, finely grated
Kaffir lime leaves
4 individual, finely shredded
2 cup(s), trimmed
2 large, cut into match sticks
1 cup(s), torn
3 cup(s), shredded, (12 leaves)
- Place the noodles in a medium heatproof bowl and prepare following packet instructions or until just tender. Rinse under cold water. Drain. Using scissors, chop noodles coarsely.
- Heat a wok over high heat. Add the oil and heat for 30 seconds. Stir-fry the pork for 5 minutes or until pork is browned and cooked through. Add the lemongrass, ginger and half the lime leaves and stir-fry for 2 minutes or until well combined and heated through. Remove from heat. Add the bean sprouts, carrot, mint, lime juice and noodles and toss to combine. Season with salt and pepper.
- Arrange the lettuce on serving plates. Spoon the pork mixture into the lettuce cups and sprinkle with remaining lime leaves. Serve immediately.