The combination of hot and cold, soft and crisp is a favourite with kids and adults alike. Just try stopping at one. It is very quick and easy to prepare, so don’t be put off by the long list of ingredients.
The perfect way to use leftover roast pork, but if you don’t quite have enough pork, don’t worry, just double the quantity of noodles, that will make it stretch a little further.
Ingredients (serves 4)
- 50 g vermicelli rice noodles
- 2 tablespoons coconut oil
- 6 shitake mushrooms, chopped
- 2 garlic cloves, finely diced
- ¼ tablespoon ginger, grated
- 2 stalks celery, finely diced
- 1 carrot, grated
- 500 g cooked pork
- 225 g water chestnuts, chopped (1 tin)
- 1 iceberg lettuce
- 1 long red chilli, chopped (optional)
- 6 spring onions, finely sliced
- hoisin sauce to serve
- 4 tablespoons oyster sauce
- 2 tablespoons soy sauce
- ½ tablespoon sesame oil
- 2 tablespoons dry sherry or Chinese wine
- 1 egg, beaten
- Soak noodles in hot water for 3–5 minutes. When soft drain, rinse with cold water, and drain again.
- Finely chop pork in food processor.
- Heat coconut oil in frying pan or wok over high heat. Add mushrooms, garlic, ginger, celery and carrot, and cook stirring for 2 minutes. Chop noodles coarsely, add to pan together with cooked pork and water chestnuts, and cook for another 2 minutes, stirring so it doesn’t stick.
- Mix sauce ingredients in a bowl, add mixture to pan and cook for 5 minutes. Allow to cool a little to stop the lettuce leaves from wilting.
- Carefully separate the lettuce leaves, keeping them whole to form cups. Wash, and shake dry. Fill lettuce cups with pork mixture, top with spring onion and chopped chilli, and drizzle with hoisin sauce.