500g pork mince
2 cloves garlic, crushed
3cm piece fresh ginger, peeled, grated
2 tsps chilli paste (sambal oelek)
1⁄4 cup firmly packed brown sugar
2 tblsps fish sauce
1 tblsp lemongrass paste
200g rice stick noodles
2 Lebanese cucumbers, chopped
1 large carrot, peeled, finely shredded
2 green spring onions, thinly sliced diagonally
1 cup fresh coriander leaves
Lime wedges, to serve
Heat a lightly oiled wok over a high heat. Add pork, garlic, ginger and chilli. Stir-fry for 5 to 6 minutes, breaking up mince, until well browned all over.
Reduce heat to medium. Stir in brown sugar, fish sauce, lemongrass and 1⁄4 cup water. Simmer for about 5 minutes, stirring occasionally, until caramelised.
Meanwhile, prepare rice noodles according to packet directions. Drain.
Divide pork, noodles, cucumber, carrot, onions and coriander leaves among four bowls. Serve with lime wedges.