Pork Larb With Rice Noodles

• 1 tablespoon peanut oil
• 1 pound ground pork
• 1 stalk lemongrass pale section only, finely chopped
• 1 red chili small, finely chopped
• 1 clove garlic minced
• 2 ounces green beans thinly sliced
• 1/4 cup lime juice
• 2 tablespoons sweet chili sauce
• 1 red onion cut into thin wedges
• 1/2 cup fresh cilantro roughly chopped
• 1/3 cup fresh mint chiffonade
• 7 ounces vermicelli rice noodles soaked in boiling water for 3 mins, drained
• 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, section only, red chili small, garlic, green beans, lime juice, sweet chili sauce, red onion, fresh cilantro, mint chiffonade, vermicelli rice noodles, lime wedges

Taken from www.yummly.com/recipe/Pork-Larb-with-Rice-Noodles-1405849 (may not work)