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

Step 1

Place noodles in a heatproof bowl. Pour over boiling water to cover. Set aside for 15 minutes or until tender. Drain.

Step 2

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.

Step 3

Combine the soy sauces, rice wine and oyster sauce in a small bowl. Set aside until required.

Step 4

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.

Step 5

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.