Pork Larb Noodle Stir-Fry

Ingredients

• 200g rice noodles
• 1 tbsp peanut oil
• 500g Coles Australian Pork Mince
• 1 tbsp grated fresh ginger
• 2 garlic cloves, crushed
• 2 tbsp kecap manis
• 1/4 cup (60ml) lime juice
• 1 tbsp soy sauce
• 1 red onion, cut into thin wedges
• 1/2 cup mint leaves
• 1/2 cup coriander leaves
• 2 tbsp crushed peanuts
• Sweet chilli sauce, to serve

Method

1. Place the noodles in a large heatproof bowl. Cover with boiling water. Stand for 2 mins. Drain.
2. Meanwhile, heat the oil on a wok or large frying pan over high heat. Add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 6 mins or until golden brown. Add the ginger and garlic and cook for 1 min until fragrant. Add the kecap manis, lime juice and soy sauce and stir to combine.
3. Add the noodles and cook for 1 min or until heated through. Remove from heat and stir in the onion, mint and coriander. Serve the stir-fry topped with peanuts and drizzled with sweet chilli sauce.