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Spicy pork with vermicelli noodles

Spicy pork with vermicelli noodles

By Lily Ho
10’ Prep time
15’ Cook time
25’ Total time
382 Calories
4 Serving

Summary

No need for any additional accompaniments with this easy dish, after cooking the noodles, it’s all assembled in one pan!
Lily Ho 0 Followers

Step by Step

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Step 1

Heat a frying pan, add the fennel seeds and toast for 1 minute until aromatic. Tip onto a plate. Bring a large pan of water to the boil, add the cabbage and boil for 1 minute. Add the noodles to the pan and turn off the heat. Leave to stand during the next step.
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Step 2

Heat the oil in the frying pan and cook the pork mince for 7 minutes until golden and there is no pink meat, turning the meat and breaking it up so it cooks evenly. Reserve 1/4 of the sliced salad onions, then add the rest to the pork, along with the fennel seeds, Singapore noodle paste and 250ml water. Cook gently for 3 minutes until the pork is thoroughly cooked and the juices run clear.
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Step 3

Thoroughly drain the cabbage and noodles, add to the frying pan and mix over a medium heat for a couple of minutes until very hot. Transfer to plates and serve scattered with the peanuts and reserved salad onions.

Ingredient

  • Essential salad onions
    Essential salad onions
    1 bunch
  • Essential roasted salted peanuts
    Essential roasted salted peanuts
    25 grams
  • Fennel seeds
    Fennel seeds
    1 tsp
  • Essential 8% fat british pork mince
    Essential 8% fat british pork mince
    500 grams
  • Essential vegetable oil
    Essential vegetable oil
    1 tbsp
  • Rice vermicelli noodle nests
    Rice vermicelli noodle nests
    100 grams
  • Cooks’ ingredients singapore paste
    Cooks’ ingredients singapore paste
    190 grams
  • Essential pointed spring cabbage
    Essential pointed spring cabbage
    400 grams
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