This noodle dish is perfect for a warm summer’s evening; it will fill you up and still keep you light on your toes. Juicy pork patties pack a punch of flavour, and fresh, lively herbs dance on the palate with each and every mouthful. Served on a bed of vermicelli noodles and drizzled with a tangy dressing, this dish is just like spaghetti and meatballs, only Oriental-style, so hold the Parmesan cheese!
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soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
To prepare the ingredients, finely chop the brown onion, coriander and birdseye chilli. Peel the cucumber and carrot into ribbons. Lastly, juice the lemon.
In a large bowl, combine the pork mince, brown onion, half of the coriander, half of the birdseye chilli, and half of the salt-reduced soy sauce. Shape the mixture into patties (3 per person), place on a plate or tray and refrigerate for 15 minutes.
To make the dressing, combine the remaining soy sauce, warm water, lemon juice, brown sugar and fish sauce in a small bowl. Set aside.
Heat the olive oil in a large frying pan over a medium high heat. Add the pork patties and cook for 3-4 minutes on each side or until cooked through.
Meanwhile, bring a kettle full of water to the boil and soak the vermicelli noodles in the boiling water and set aside for 5 minutes. Drain. Transfer to a large bowl. Add the cucumber, carrot and the remaining coriander. Pour the dressing over the noodles and toss to coat well.
Divide the noodles between bowls and top with coriander pork patties. Garnish with the remaining chilli, if you like.