Pork Noodle Lettuce Cups

• 4 None iceberg lettuce leaves
• 3 1/2 oz rice vermicelli noodles
• 1 tbsp vegetable oil
• 1 lb ground pork
• 1 None onion, finely chopped
• 2 cloves garlic, crushed
• 2 None red chilies, seeded and chopped
• 1 can (8 oz) water chestnuts, drained and chopped
• 1/4 cup hoisin sauce
• 2 tbsp oyster sauce
• 2 tbsp chopped fresh cilantro, plus additional leaves to serve

1. Trim the thick stems from lettuce leaves, then wash well. Set aside to drain. Break noodles in half; place in a saucepan. Cover with boiling water then simmer gently for 2-3 mins. Drain well.
2. Heat the oil in a wok or skillet on high heat. Add the ground pork and stir-fry 3-4 mins, breaking up lumps, until well browned. Add the onion, garlic and chilies. Stir-fry for 1 min.
3. Add the noodles to the wok with the water chestnuts, sauces and cilantro. Cook on high heat, tossing frequently for 2 mins. Pile into the lettuce cups. Serve topped with cilantro leaves.

rice vermicelli noodles, vegetable oil, ground pork, onion, garlic, red chilies, water chestnuts, hoisin sauce, oyster sauce, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/21059 (may not work)