My kaffir lime shrub is doing very well in the garden this year despite the (relatively) cold & wet winter. So I decided to cook a dish with some kaffir lime leaves. I have some mung bean vermicelli in the pantry. I love mung bean vermicelli – it can be used in so many dishes – prawn hot pot, vegetarian stew, soup… wonderful texture and doesn’t soak up too much sauce. Kaffir lime leaves add extra layer of flavor to this noodle dish.

Ingredients

• 100g mung bean vermicelli, soak in hot water for 15 minutes, drained, roughly cut through a few times
• 300g pork mince
• 1 tbsp. dried shrimps, soaked in hot water for 15 minutes, drained
• 1/2 onion, finely diced
• 1 wood ear, soaked in hot water for 15 minutes, finely sliced
• 3 inch lemongrass (white part only), finely sliced (I use scissors)
• 1 chili, seeds removed, sliced
• 1 kaffir lime leaf, remove the thick center vein, very finely sliced (I use scissors)
• 3 tbsp. of green shallot, sliced
• 1 tbsp. fish sauce
• 2 tsp sugar
• 1 tsp dark soy sauce
• cooking oil

Method

• Bring a frying pan to medium heat, add cooking oil, lemongrass, onion, chili, stir fry until aromatic; add pork mince, wood ear, fish sauce, sugar, dark soy sauce; break up the mince & cook through; stir in the mung bean vermicelli, mix well; remove from heat; transfer to a serving plate
• Bring a clean frying pan to medium heat, add some cooking oil & dried shrimps, stir fry until aromatic; remove from heat; add vermicelli & stir through; add kaffir lime leave and green shallot, toss