Tasty pork and veggies with noodles, roasted peanuts and a sweet chilli soy dressing, all wrapped up in a big lettuce leaf. A fun and delicious weeknight meal!
Heat olive oil in a frying pan over a medium heat. Add garlic and cook for 30 seconds until starting to brown. Add pork mince, dissolved chicken stock and fish sauce. Simmer for 10 minutes, breaking up the mince, until the pork is cooked through and most of the liquid has evaporated.
While pork is cooking, dice beans and microwave for 1 1/2 minutes. Grate carrot, and finely slice spring onions, chilli and mint leaves. Add beans, carrot, spring onions, chilli and mint to pork mixture. Dissolve sugar in the lime juice and add this as well. Reduce to a gentle simmer while you prepare the rest of the meal.
Place noodles in a heatproof bowl and pour over chicken stock dissolved in boiling water. Leave to sit for 5 minutes, then drain.
Whisk together soy sauce, sweet chilli and vinegar.
Fill lettuce leaves with noodles, pork mixture and peanuts. Drizzle over dressing and finish with a squeeze of lime. Wrap up as best as you can and eat with your hands!
WINE MATCH: A Sauvignon Blanc will pair well. Try one with ripe fruit notes.
GLUTEN FREE OPTION: Make sure you use gluten free chicken stock powder. Ensure your fish sauce and soy sauce are gluten free. Replace Singapore noodles with rice noodles (i.e. vermicelli – check packet to ensure gluten free and follow cooking instructions). Make sure peanuts are not at risk of containing gluten.
INGREDIENT SWAP: You can use chicken mince instead of pork mince. If you really don’t like fish sauce, use soy sauce instead.
STORING AND REHEATING: Package pork mixture and noodles together. Reheat, then assemble with remaining ingredients.
PORK LETTUCE CUPS | https://www.yourultimatemenu.com/pork-lettuce-cups/