Fusion Pork Noodle Bowl

• 250 g Rice noodles
• 1 medium Cucumber
• 1 large Carrot
• 15 g Fresh coriander
• 3 cloves Garlic
• 15 g Ginger root
• 1 tbsp Sesame oil
• 450 g Minced pork
• 3 tbsp Soy sauce
• 1 ½ tbsp Rice vinegar
• 1 Lime
• 2 tsp Chili oil

1. Cook the rice noodles in a large pot of boiling water until just tender, following the packet timing. Drain in a colander and rinse briefly under cold water, then shake well to remove excess water.
2. Cut the cucumber into thin matchsticks and peel the carrot into ribbons or fine shreds. Roughly chop the fresh coriander, finely grate the garlic and ginger, and cut the lime into wedges.
3. Heat the sesame oil in a wok over medium-high heat. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
4. Add the minced pork and stir-fry for 6 to 8 minutes, breaking it up, until browned and cooked through. Stir in the soy sauce and cook for 1 minute.
5. Add the drained noodles to the wok, then pour in the rice vinegar and squeeze in half the lime. Toss for 1 to 2 minutes until the noodles are hot and coated; loosen with a tiny splash of water if needed.
6. Divide between bowls and top with cucumber, carrot and fresh coriander. Finish with chilli oil and serve with the remaining lime wedges for squeezing.

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