Pork Larb With Rice Noodles

• 1 tbsp peanut oil
• 1 lb ground pork
• 1 stalk lemongrass, pale section only, finely chopped
• 1 None small red chili, finely chopped
• 1 clove garlic, minced
• 2 oz green beans, thinly sliced
• 1/4 cup lime juice
• 2 tbsp sweet chili sauce
• 1 None red onion, cut into thin wedges
• 1/2 cup fresh cilantro, roughly chopped
• 1/3 cup fresh mint, chiffonade
• 7 oz vermicelli rice noodles, soaked in boiling water for 3 mins, drained
• None None lime wedges, to serve

1. Heat oil in a wok over high heat. Stir-fry pork and lemongrass for 5-6 mins, or until browned. Add chili, garlic and green beans. Stir-fry for 1-2 mins, or until green beans are tender. Remove from heat. Add lime juice, chili sauce, onion, 1/4 cup cilantro and 3 tbsp mint. Toss to combine.
2. Divide noodles between serving bowls. Top with ground pork mixture and sprinkle with remaining herbs. Serve with lime wedges.

peanut oil, ground pork, stalk lemongrass, red chili, clove garlic, green beans, lime juice, sweet chili sauce, red onion, fresh cilantro, fresh mint, vermicelli rice noodles, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/23946 (may not work)