Pork & noodle stir-fry

• thin rice noodles↗200g g
• pack lean minced pork↗400g g
• bunch spring onions↗1

  sliced into chunks

• carrots↗2

  cut into matchsticks

• soy sauce↗5 tbsp tbsp
• caster sugar↗1 ½ tbsp tbsp
• rice vinegar↗3 tbsp tbsp

  or wine vinegar

• juice 1 lime
• handful mint↗

  and coriander leaves, roughly chopped

Step-by-step instructions

1. 1

   Put the rice noodles in a bowl and pour over enough boiling water to cover, wrap with cling film and soak for 10 mins. Meanwhile, heat a large wok or frying pan and crumble in the mince. Dry fry with some seasoning, breaking it up with a fork or wooden spoon for 7-10 mins until browned. Throw in the spring onions and carrots and cook for 2 mins more.

2. 2

   Mix the soy sauce, sugar, vinegar and lime juice. Drain the noodles, add to the pan and heat through. Pour in the dressing, top with the herbs and serve.