Pork and Vermicelli Lettuce Cups

If you’re craving fresh, Asian-inspired flavours, these lettuce cups are just the thing! With minimal prep involved, this is the perfect dish to make if you want something delicious within 30 minutes!

Serves: 4-6

Ingredients

Olive oil

500g pork mince

2 spring onions, thinly sliced

10 button mushrooms, finely chopped

2 carrots, grated

3 garlic cloves, finely chopped

1 knob of ginger, grated

200g vermicelli noodles, cooked

1 cos lettuce

Fresh coriander, to serve

Sesame seeds, to serve

Stir Fry Sauce

1/4 cup oyster sauce

3 tbsp soy sauce

1 tbsp rice wine vinegar

1 tbsp honey

2 tsp corn flour

Method

1. In a small bowl, whisk together the oyster sauce, soy sauce, rice wine vinegar, honey, and corn flour slurry until smooth. Set aside.

2. Cook the vermicelli noodles as per packet instructions. Drain, then use a pair of scissors to chop the noodles then set aside.

3. Heat a drizzle of olive oil in a large frying pan or wok over medium-high heat. Add the pork mince and cook, breaking it up with a spoon, until browned and cooked through.

4. To the pan, add the mushrooms and grated carrot. Cook for 3–4 minutes, until the vegetables soften.

5. Stir in the garlic, ginger, and spring onions, cooking for an additional minute until fragrant. *be sure to reserve some green parts of the spring onions for garnish.

6. Add the cooked vermicelli noodles, followed by the stir-fry sauce. Turn the heat to low and toss everything together until the noodles are evenly coated in the sauce, about a minute or so.

7. To serve, place the lettuce cups on a plate, spoon the pork and noodle mixture into each one and top with fresh coriander and sesame seeds.