Ingredients

60g rice vermicelli

1 tsp olive oil

1 stalk of lemongrass finely chopped

300g beef mince

1 tsp fish sauce

1 tsp honey (rice malt syrup or maple syrup)

1 tbs (20ml) lime juice

4 iceberg lettuce leaves thinly shredded

1⁄2 Lebanese cucumber cut in half & thinly sliced diagonally

1⁄4 cup bean shoots rinsed

1⁄2 bunch of fresh mint leaves picked

1 small red chilli finely chopped

salt & pepper, to taste

Method

1. Soak noodles in hot water according to packet instructions. Drain.

2. Meanwhile, heat oil in a wok or large non-stick frypan over medium-high heat. Add lemongrass and stir fry for a minute until fragrant.

3. Add beef and stir fry for 5 minutes until browned and cooked. Add fish sauce, honey and lime juice, toss to combine and remove from heat.

4. Divide lettuce between serving plates. Top with drained noodles, beef, cucumber, bean shoots, mint leaves and chilli. Season with salt and pepper and serve.  

Nutritional Information

Energy (kJ) 1707

Energy (cals) 408

Protein 36.2g

Fat 16g

Sat. Fat 6.2g

Carbs 28.2g

Sugar 3.3g

Fiber 3g