This absolute favourite is quick and easy to make and perfect for a budget weeknight dinner.
400 grams Otway Pork minced pork
50g rice vermicelli noodles
2 teaspoons olive oil
2 garlic cloves, finely chopped
1 tablespoons finely chopped fresh ginger
2 tablespoons light soy sauce
1 teaspoon dark soy sauce
1 tablespoon Chinese rice wine
1 tablespoon oyster sauce
300g (3 cups) shredded wombok (Chinese cabbage)
150g (1 cup) shredded carrot
2 baby cos lettuces, washed, leaves separated
¼ cup fresh coriander leaves
¼ cup mint leaves
55g (1/3 cup) unsalted roasted peanuts, chopped
one long red chilli, finely diced
Sriracha sauce, to drizzle
Place noodles in a heatproof bowl. Pour over boiling water to cover. Set aside for 15 minutes or until tender. Drain.
Meanwhile, heat the oil in a wok over high heat. Add the garlic and ginger, and stir-fry for 1 minute or until aromatic. Add the pork and stir-fry for 6 minutes or until pork changes colour.
Combine the soy sauces, rice wine and oyster sauce in a small bowl. Set aside until required.
Add the cabbage and carrot to the wok. Stir-fry for 2 minutes or until the cabbage has wilted. Add the sauce mixture and stir-fry until coated. Season with salt and white pepper.
Place lettuce leaves on a serving platter and top with the pork mixture, herbs and peanuts. Sprinkle over chopped fresh chili and drizzle over the sriracha sauce for an extra kick.