Double Pork Bun Cha & Bean Thread Noodles
with Fresh Veg, Nuoc Cham & Chilli
Calories
:
785 kcalProtein
:
56.4g proteinPreparation Time
:
25 minutesDifficulty
:
EasyAllergens:
- Gluten
- Wheat
- Soy
- Fish
- Eggs
- May contain traces of allergens
- Soy
Slurp your way through these slippery bean thread noodles that have soaked up every drop of a tangy, cult-favourite dressing. Fresh mint and a cheeky hit of chilli bring a vibrant zing to the savoury pork, proving that light meals can still be total flavour heavyweights. It’s basically a Vietnamese-style holiday in a bowl, minus the long-haul flight.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Bean Vermicelli Noodles
500 g
Pork Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
Asian BBQ Seasoning
(Contains: Gluten, Soy, Wheat;)
1
Carrot
1
Cucumber
1
Lime
2
Garlic
1
Long Chilli
1 packet
Sweet Chilli Sauce
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish;)
1
Gourmet Leaf Mix
1 packet
Mint
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs;)
2 tbs
hot water
Utensils
•Large Non-Stick Pan
Cooking Steps
1
- Boil the kettle. Place bean vermicelli noodles in a medium heatproof bowl.
- Add enough boiling water to cover noodles. Cover and set aside until tender, 4-6 minutes.
- Drain, rinse and return to bowl with a drizzle of olive oil.
2
- Meanwhile, in a large bowl, combine pork mince, Asian BBQ seasoning, fine breadcrumbs, the egg and a pinch of salt.
- Using damp hands, roll heaped spoonfuls of pork mixture into small meatballs (4-5 per person). Transfer to a plate.
3
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Add meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded).
4
- While meatballs are cooking, using a vegetable peeler, thinly slice carrot into ribbons.
- Thinly slice cucumber into half-moons.
- Slice lime into wedges.
- Finely chop garlic. Thinly slice long chilli (if using).
5
- In a small bowl, microwave the garlic and a drizzle of olive oil until fragrant, 10 second bursts.
- To garlic oil, add sweet chilli sauce, fish sauce & rice vinegar mix, a generous squeeze of lime juice and the hot water. Stir until well combined.
6
- Divide bean vermicelli, carrot ribbons, cucumber and gourmet leaf mix between bowls.
- Top with pork meatballs and pour over nuoc cham dressing.
- Garnish with chilli, tear over mint and serve with any remaining lime wedges. Enjoy!
