1 x Pack HECK! Asian Pork Mince
1 x Small iceberg lettuce shredded
2 x Carrots- grated.
1/2 cucumber sliced.
Small bunch mint
Small bunch coriander
2 x Red chili sliced
300g Vermicelli noodles
1 tbsp sesame oil
Handful crushed peanuts
1 tbsp soy
1 tbsp fish sauce
1 tsp sugar
For the dressing:
75g caster sugar
100ml fish sauce
Juice 2 limes
Put the mince into a bowl with the marinade ingredients. Mix and then form in to approx. 12 small balls. Set aside.
Put the rice noodles into a bowl, cover with boiling water. Drain, then toss in sesame oil.
Whilst the noodles are soaking put the dressing ingredients into a small pan. Stir until the sugar has dissolved. Set aside.
Heat 1 tbsp oil in a large frying pan over a medium heat. Add the balls, press down to form patties. Fry for 3 minutes per side until golden and cooked through.
When cooked drizzle over 1 tbsp of the dressing over each patty
Divide the noodles between serving bowls. Pour over the dressing. Top with the patties and salad. Scatter with nuts