Asian Pork Vermicelli

A pound of ground pork, some vermicelli noodles and bunches of crunchy, fresh vegetables make this a go-to recipe favourite! And if you're a small family like ours you've got leftovers for days! 

Ingredients:

8 oz vermicelli

1 lb ground pork

1/2 cup reserved pasta water

1 red bell pepper, cut in strips

1 medium carrot, julienned

1 or 2 celery stalks, sliced

2 cups bagged coleslaw

2 cups bean sprouts

a handful of spinach, chopped

2 green onions, sliced, white and green divided

1 tsp minced garlic

1 egg, beaten

2 tsps fresh grated ginger

2 tsps dry basil

4 tbsps vegetable oil

Sauce:

4 tbsps fish sauce

3 tbsps brown sugar

3 tbsps chicken broth

2 tbsps white wine vinegar

3 tbsps sodium reduced soya sauce

1 tsp peanut butter

Sriracha or sweet chili sauce to serve

Cook the vermicelli, reserve 1/2 cup pasta water and drain, then toss with 1 tbsp vegetable oil. Set aside.

Mix the sauce ingredients together in a bowl and set aside.

In a large skillet or wok heat 2 tbsps oil and add the red pepper, carrot and celery. Cook 4-5 minutes then add the coleslaw, bean sprouts, spinach and the white slices of green onion. Cook for 2 minutes then remove from heat. Keep warm.

Heat 1 tbsp vegetable oil in a large pan, add the pork and cook breaking it up until no pink remains. Add the garlic, ginger and basil and cook 1 minutes. Add the sauce and heat for 2 minute. Next push the meat to the sides, making a well in the center, and add the egg. Let it cook 1-2 minutes before stirring it in with the meat.

Add the vermicelli and vegetables and carefully stir together as the pan will be very full! Heat through about 2-3 minutes, adding pasta water as needed. Plate and garnish with green slices of green onions. You may want to drizzle with sriracha or sweet chili sauce.

Serves 6-8

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