Mung bean vermicelli with pork, lemongrass and kaffir lime leaf (gluten free)

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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. Karfir lime leaves add extra layer of flavor to this noodle dish.

Spicy mung bean vermicelli with pork, lemongrass & kaffir lime leaf (gluten free))

Kaffir lime in the garden

Ingredients

  • 100g mung bean vermicelli, soak in hot water for 15 minutes, drained, roughly cut through a few times
  • 300g pork mince
  • 1 tbs 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)
  • 3 tbs of green shallot, sliced
  • 1 chili, seeds removed, sliced
  • 1 kaffir lime leaf, remove the thick center vein, very finely sliced (I use scissors)
  • 1 tbs fish sauce
  • 2 tsp sugar
  • 1 tsp dark soy sauce (use gluten free soy sauce for a gluten free option)
  • 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; add green shallot & stir through; remove from heat
  • Pour the shrimp-shallot on top of the vermicelli; spread the thinly sliced kaffir lime leaf on top; to serve

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