Viet­namese mush­rooms and pork with noo­dles

Pilbara News - - Lifestyle -

Prepa­ra­tion: 20 min­utes Cook­ing: 22 min­utes Serves: 4


400g of­but­ton, cup or flat mush­rooms 2 gar­lic cloves, chopped 1 tsp of lemon­grass paste or finely chopped fresh lemon­grass 2 es­chalots (French shal­lots), chopped 2cm piece gin­ger, peeled, chopped 1 green chilli, halved, seeds re­moved 2 tbsp of grated palm sugar 3 tbsp of fish sauce 2 tbsp of sweet chilli sauce 1 lime, juiced 300g of rice ver­mi­celli noo­dles 1 tbsp of veg­etable oil 400g of pork mince 2 cups of bean sprouts, ends trimmed 2 cups of Asian herbs, such as mint, Thai basil, Viet­namese mint and co­rian­der


Finely chop mush­rooms by hand or pulse in a food pro­ces­sor un­til finely chopped. Re­move to a bowl. Finely chop gar­lic, lemon­grass, es­chalots, gin­ger and chilli by hand or in the food pro­ces­sor. Com­bine palm sugar, fish sauce, sweet chilli and lime juice in a bowl. Cook rice ver­mi­celli noo­dles fol­low­ing packet di­rec­tions. Drain, cover and keep warm. Heat a large wok over medium heat un­til hot. Add oil and gar­lic mix­ture, stir-fry un­til soft and aro­matic. Add mush­rooms, in­crease heat to high, stir-fry for 3-5 min­utes un­til mois­ture has al­most evap­o­rated. Add pork mince, stir-fry for 5 min­utes un­til mince is cooked. Add 2 tbsp palm sugar mix­ture and stir-fry for 2 min­utes. Pile noo­dles into bowls or plates. Spoon over mush­room and pork mince. Top with bean sprouts and herbs. Serve with re­main­ing palm sugar mix­ture.

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