STICKY THAI PORK
SERVES 4 PREP 15 MINS COOK 15 MINS PER SERVE 2382kj
✦ 100g dried rice vermicelli noodles ✦ 1 tbsp peanut oil ✦ 500g pork mince ✦ 4 green onions, sliced ✦ 2 garlic cloves, crushed ✦ 1 long red chilli, chopped ✦ ²⁄ cup finely grated palm sugar (see tip) 3 ✦ ¹⁄ cup fresh lime juice 3 ✦ ¼ cup fish sauce ✦ 1 bunch broccolini, chopped ✦ 1 bunch coriander, leaves picked ✦ ½ cup peanuts, toasted, chopped ✦ fried shallots, to serve 1 In a heatproof bowl, cover noodles with boiling water. Set aside 5 mins. Drain well.
2 In a wok or large frying pan, heat oil on high. Stir-fry pork, breaking up lumps, 4-5 mins until browned.
3 Add onion, garlic and chilli. Stir-fry 1 min. Transfer mixture to a plate.
4 In same wok, heat combined sugar, juice and fish sauce until boiling. Simmer, stirring, 2-3 mins until reduced and sticky.
5 Return mince mixture to pan with broccolini, half the coriander and half the peanuts. Stir-fry 2 mins. Toss noodles through.
6 Serve topped with fried shallots and remaining coriander and peanuts. TIP If you don't have palm sugar, you can use brown sugar instead.