Tikka Pork and Noodles

Serves 4, Prep and Cook 20 mins

150g rice vermicelli noodles 500g pork mince

1 small red onion, halved, thinly

sliced, plus extra to serve

¹⁄³ cup tikka curry paste

1 cup chicken stock

2 tblsps mango chutney 200g Savoy cabbage,

shredded

200g pkt shredded carrot

½ cup unsalted roasted peanuts Chopped Lebanese cucumber and fresh coriander leaves, to serve

1 Cook noodles according to packet directions. Drain. Cut noodles into short pieces with kitchen scissors.

2 Heat a lightly oiled, deep, large non-stick frying pan over a high heat. Add pork. Cook, stirring, breaking up mince, for about 3 minutes, or until changed in colour.

3 Add onion and paste. Cook, stirring occasionally, for a further 3 minutes, or until onion is softened slightly.

4 Add stock and chutney. Bring to boil. Stir in cabbage, carrot, peanuts and noodles. Cook, stirring, until combined and hot. Remove.

5 Serve topped with extra onion, cucumber and coriander.