Sticky Thai Pork Beehoon

This easy recipe can be on the table in half an hour! With flavour-packed Thai-style pork mince, served up with vermicelli noodles in a bowl, it's sure to be a hit. Sprinkle peanuts on top for added texture.

Yield: Serves 4
Prep Time: 20 mins
Cook Time: 10 mins
Difficulty Level: 2/5

Ingredients

• 100 g dried rice vermicelli noodles
• 1 tbsp peanut oil
• 500 g minced pork
• 4 green onions, sliced
• 2 cloves garlic, crushed
• 1 long red chilli, chopped
• 2/3 cup finely grated palm sugar
• 1/3 cup fresh lime juice
• 1/3 cup fish sauce
• 1 bunch broccolini, chopped
• 1 bunch coriander, leaves picked
• 1/2 cup peanuts, toasted, chopped
• Fried shallots, lime wedges to serve

Steps

01. In a large heatproof bowl, cover noodles with boiling water. Set aside for 5 minutes. Drain well.

02. In a wok or large frying pan, heat oil on high. Stir-fry pork for 4-5 minutes until browned, breaking up lumps.

03. Add onion, garlic and chilli and stir-fry for 1 minute. Transfer mixture to a plate.

04. In same wok, heat combined sugar, juice and fish sauce until boiling. Simmer for 2-3 minutes, stirring, until reduced and sticky.

05. Return mince mixture to pan with broccolini and half each coriander and peanuts. Stir-fry for 2 minutes. Toss noodles through.

06. Serve topped with remaining coriander, nuts and fried shallots. Accompany with lime wedges if liked.

Tip: If liked, accompany with sliced carrot and cucumber tossed in rice wine vinegar. If palm sugar is unavailable, use brown sugar.Text and photo: The Australian Women's Weekly/bauersyndication.com.au