Ingredients

The following ingredients have 4 Servings
  • 1/2 carrot, cut into thin strips
  • 1/2 long red chilli, cut into thin strips
  • 1/2 Lebanese cucumber, cut into thin strips
  • 2 tsp caster sugar
  • 2 tbs rice vinegar
  • 50g vermicelli noodles, cooked according to packet instructions
  • 1 tsp five-spice powder
  • 2 tsp olive oil
  • 200g pork fillet, trimmed
  • 1 rice paper wrapper
  • 1 tsp sweet chilli sauce
  • 1 tsp oyster sauce
  • 1 tbs soy sauce
  • Juice of 1/2 lime, plus wedges to serve
  • Mint leaves, to serve

Instruction

  • Preheat the oven to 190C. Line a baking tray with baking paper.
  • Combine carrot, chilli, cucumber, sugar and vinegar, then set aside for 20 minutes. Drain, then toss with cooked noodles.
  • Whisk five-spice and oil in a bowl, add pork and turn to coat. Heat a fry pan over medium heat. Cook pork, turning, for 6 minutes or until lightly charred. Transfer to the prepared baking tray and roast for 4-5 minutes until cooked through.
  • Soften rice paper wrapper according to packet instructions. Combine sauces and lime juice in a bowl.
  • Top rice paper wrapper with noodle mixture and sliced pork. Serve with lime wedges, mint and sauce for dipping.