200g thin rice noodles
400g pack lean minced pork
1 bunch scallions, green ends only sliced
2 carrots, cut into matchsticks
5 tbsp gluten free soy sauce
1½ tbsp caster sugar
3 tbsp rice vinegar or wine vinegar
juice 1 lime
handful mint and cilantro leaves, roughly chopped
Put the rice noodles in a bowl and pour over enough boiling water to cover, wrap with cling film and soak for 10 mins.
Meanwhile, heat a large wok or frying pan and crumble in the mince.
Dry fry with some seasoning, breaking it up with a fork or wooden spoon for 7-10 mins until browned.
Throw in the spring onions and carrots and cook for 2 mins more.
Mix the gluten free soy sauce, sugar, vinegar and lime juice.
Drain the noodles, add to the pan and heat through. Pour in the dressing, top with the herbs and serve.
Recipe adapted from: Good Food