INGREDIENTS

• 600g pork mince
• 2 tbsp sesame oil, plus a little extra for the noodles
• 1 cm piece of fresh ginger, finely grated
• 2 garlic cloves, minced
• 2 small red chillies, finely sliced
• 2 tbsp light soy sauce
• 2 tbsp sriracha
• 2 tbsp dark soy sauce
• 1 tbsp rice wine vinegar
• 1 tsp caster sugar
• 1 lime, cut in half, 1 half juiced the other cut into wedges
• 200g vermicelli rice noodles
• 3 carrots, peeled, julienned
• 1 cucumber, seeds removed, julienned
• 4 spring onions, thinly sliced

To serve:

• Handful of mint leaves
• Handful of coriander leaves

METHOD

1. Heat 1 tbsp of the sesame oil in a wok or non-stick frying pan over a high heat. Add the mince and use a wooden spoon to break it up. Fry the mince for about 5-7 minutes, scraping the bottom of the pan if it starts to stick, until it’s golden and crispy. Add the remaining oil to the mince in the pan, then stir in the ginger, garlic and chopped chilli and cook for about 1 minute, until fragrant. Add the light soy sauce, sriracha, dark soy sauce, rice wine vinegar and sugar and cook for a further minute then remove from the heat and stir through the juice of ½ a lime.
2. Meanwhile, place the noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside for 2 mins or until tender. Refresh under cold water. Drain well and dress with a little sesame oil.
3. Divide the noodles among serving bowls. Top with the mince mixture, carrot, cucumber and spring onions then garnish with the coriander and mint leaves.