500g pork mince
2 carrots (300g), coarsely grated
4 green spring onions, thinly sliced
2 teaspoons fresh ginger paste
1 clove garlic, crushed
227g can water chestnut slices, drained, cut into thin strips
1/3 cup oyster sauce
2 tablespoons soy sauce
½ x 250g packet dried rice vermicelli
½ iceberg lettuce (300g), shredded
Toasted sesame seeds and extra soy sauce, to serve
Heat a lightly oiled, large non-stick wok or large frying pan over a high heat. Add mince. Cook, stirring to break up mince, for about 7 minutes, or until browned.
Add carrots, onions, ginger, garlic and water chestnuts. Stir-fry, for about 2 minutes or until carrots are just tender. Add combined sauces. Stir-fry for a further 1 minute or until hot.
Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 2 minutes, stirring occasionally to separate strands. Drain. Cut into shorter lengths with kitchen scissors.
To serve, divide noodles, lettuce and pork mixture evenly among bowls. Sprinkle with sesame seeds. Serve with extra soy sauce.