Crispy Thai pork lettuce cups
lean pork mince
1 small, thinly sliced
4 individual, thinly sliced
3 clove(s), crushed
¼ cup(s), (60ml)
canned water chestnut, rinsed, drained
165 g, (buy 1 x 275g can, drained)
fried wheat noodle
2 cup(s), (120g)
- Heat half the oil in a large non-stick frying pan over medium-high heat. Cook pork, stirring to break up lumps, for 5 minutes or until browned. Transfer to a bowl.
- Heat remaining oil in same pan. Cook capsicum and shallots, stirring, for 3 minutes or until softened. Add garlic and sambal oelek and cook, stirring, for 1 minute or until fragrant.
- Return pork to pan with hoisin sauce and juice. Cook, stirring, for 2–3 minutes or until mixture is thick and sticky. Stir in water chestnuts.
- Top lettuce with pork mixture and sprinkle with noodles. Serve with lime wedges.