Zesty rice noodle salad

• vermicelli↗250g g

  rice noodles

• carrots↗4

  cut into matchsticks

• large red onion↗1

  thinly sliced

• handful each mint and coriander

  leaves

• juice 6 limes
• caster sugar↗2 tbsp tbsp
• fish sauce↗1 tbsp tbsp
• red chillies↗2

  cut into thin slices

• drizzle vegetable oil
• lean pork mince↗300g g

Step-by-step instructions

1. 1

   Pour boiling water over the noodles and let sit for 5 mins. Rinse under cold water and thoroughly drain before placing in serving bowl. Add the carrots, onion and half the herbs.

2. 2

   Meanwhile, make the dressing by mixing the lime juice, sugar and fish sauce, along with half the chillies.

3. 3

   Heat a non-stick frying pan or wok until extremely hot, then add a drizzle of oil. Cook the mince until it browns, breaking it up with the back of a wooden spoon and making sure it is cooked through. Tip over the noodle mixture, then toss over the dressing, giving everything a good mix. Serve in bowls, with the remaining herbs and chilli slices scattered on top.