Ingredients

• 50g/1¾oz rice vermicelli noodles
• 1 tsp vegetable oil
• 100g/3½oz pork mince
• ½ tsp freshly ground black pepper
• 2 tsp soy sauce
• 2 spring onions
• chopped
• ½ red pepper
• thinly sliced

Directions

• Boil the kettle. Put the noodles in a pan and pour over boiling water to cover. Allow to soak for 8 minutes until softened.
• Heat a wok or frying pan until very hot. Add the oil
• then the pork mince with lots of freshly ground black pepper. Break up the mince with a wooden spoon
• giving it time to brown before stirring.
• When browned all over
• add the white parts of the spring onion and half of the green. Stir-fry for 1 minute. Add the soy sauce - it will bubble up quickly and thicken. Immediately transfer the pork mince to a serving bowl.
• Drain the noodles and stir into the meat along with the red pepper and remaining spring onion. This can be served warm
• at room temperature or cold.