- Serves 4
- Preparation Time 10MINS
- Cook Time 10MINS
1 tbsp vegetable oil
250 ml Campbell’s Flavour Boost Soy, Honey and Garlic
80g bean thread vermicelli
500g pork mince
227g can water chestnuts, drained, finely chopped
1 tsp cornflour
8 iceberg lettuce leaves
STEP 1 Place noodles in a bowl with boiling water. Stand for 5 minutes until noodles soften and become transparent. Drain well and use scissors to cut noodles to shorter lengths.
STEP 2 Heat oil in a wok on high. Cook mince for 4-5 mins, breaking up with a spoon until browned.
STEP 3 Add water chestnuts, noodles, Campbell’s Flavour Boost Soy, Honey and Garlic and cornflour to the wok. Simmer for 2 mins until slightly thickened.
STEP 4 Spoon into lettuce cups and garnish with red chilli and onion.