Stir-fried pork mince with noodles

Silvana Franco cooks up a quick and simple Chinese dish with a refreshing crunch from little gem lettuce and bean sprouts
By Silvana Franco
Stir-fried pork mince with noodles
  • Rating:
  • Serves: 2-4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 65 g vermicelli rice noodles
  • 100 g bean sprouts
  • 1 lime, juice and zest only
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 splashes vegetable oil
  • 250 g minced pork
  • 1 tsp finely grated ginger
  • 1 red chilli, sliced
  • 1/2 red onions, thinly sliced
  • 6 cm piece cucumber, halved, seeded and diagonally sliced
  • 2 little gem heart of lettuce, leaves separated and torn
  • 1 tbsp sesame seeds, toasted
  • 1 handfuls coriander leaves


1. Place the vermicelli noodles and bean sprouts in a heatproof bowl and cover with boiling water and leave to soak for 10 minutes, or until the noodles are just al dente. Drain and set aside.

2. In a small bowl, mix together the lime zest and juice, fish sauce and brown sugar. Place the pork into a larger bowl and pour over the liquid, mixing well to combine.

3. Heat a non-stick wok or large frying pan and add a splash of vegetable oil. Add the mince, then stir in the ginger and chilli and stir fry for 4-5 minutes over a high heat until the pork is browned and cooked through.

4. To serve, pile the noodles and bean sprouts into a serving bowl. Stir in the red onion, cucumber and lettuce leaves and sprinkle over the sesame seeds. Top with the stir-fried pork, then scatter over the coriander leaves and serve.

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