Ingredients

The following ingredients have 4 Servings
  • 2 tbs sunflower oil
  • 3 spring onions, thinly sliced, reserving green part
  • 2 garlic cloves, crushed
  • 1 long green chilli, thinly sliced, plus extra finely chopped to serve
  • 500g pork mince
  • 2 1⁄2 tbs balsamic vinegar
  • 2 1⁄2 tbs soy sauce
  • 1 tsp white sugar
  • 2 zucchini, coarsely grated (we used a julienne peeler)
  • 1/3 bunch mint, leaves picked, shredded, plus small whole leaves to serve
  • 250g vermicelli noodles, prepared according to packet instructions

Instruction

  • Heat oil in a large frying pan or wok over medium-high heat, add chopped white part of spring onion, garlic and chilli, cook for a minute, stirring often, then add pork, breaking it up with a wooden spoon. Cook for 4 minutes or until browned. Add vinegar, soy and sugar and stir for 2-3 minutes until reduced slightly. Add zucchini and cook, stirring occasionally, for a further minute.
  • Remove from heat, stir in half the mint, serve with noodles and scatter with reserved spring onion, extra chilli and remaining mint.