Thai Pork & Rice Noodle Salad

• 60g fine vermicelli rice noodles
• 100g bean sprouts
• zest and juice 1 limes
• 1-2 tbsp fish or soy sauce (to taste)
• 1/2 tsp muscovado sugar
• 1/2 red onion (halved and thinly sliced)
• 1 Little Gem lettuce heart (leaves separated and roughly torn)
• 250g minced pork
• small knob grated ginger
• pinch cayenne pepper

1. 1. Place the noodles and beansprouts in a heatproof bowl and cover with boiling water. Leave for 4 mins, or until the noodles are tender. Drain, then cool under cold running water and drain again. Return to the bowl.
2. 2. Stir together the lime zest and juice, fish or soy sauce and sugar. Stir into the noodles with the red onion and lettuce.
3. 3. Heat a little oil in a non-stick frying pan and stir-fry 250g minced pork, a small knob of grated ginger and pinch cayenne pepper or chilli powder for 10 mins, until the mince is browned and cooked through. Mix into the noodles, divide between four bowls and serve warm.
4. 153 kcalories, protein 5g, carbohydrate 34g, fat 1 g, saturated fat 0g, fibre 2g, sugar 5g, salt 1.49g

vermicelli rice noodles, bean sprouts, limes, fish, muscovado sugar, red onion, gem lettuce heart, pork, knob grated ginger, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/thai-pork-rice-noodle-salad-50072577 (may not work)