2 blocks: Divide into 6 portions
3 blocks: Divide into 4 portions
4 blocks: Divide into 3 portions
Ingredients
3 large carrots
3/4 bunch coriander
600g rice vermicelli noodles
2 tbsp extra virgin olive oil
675g beef mince (8P)
4.5 tbsp low sugar sweet chilli sauce
4.5 tsp gluten-free tamari
1.5 long red chillies, sliced
1 cos lettuces, leaves separated
4.5 tbsp spring onion (green parts), chopped
Variations: works well with chicken and turkey mince.
Directions:
Thinly slice carrot into strips and place in a colander.
Pick coriander leaves, then finely chop the stems
Place noodles in a large heatproof bowl and cover with boiling water. Stand for 3 minutes or until soft. Drain noodles over the carrot, then refresh under cold water
Heat oil in a medium frying pan over medium-high heat. Add beef and cook, stirring to break up any lumps, for 3-4 minutes or until browned. Add coriander stems, sauces and half of the chilli, and cook for 2-3 minutes or until sticky and browned.
Place beef mixture, noodles, carrot and lettuce on plates. Serve topped with spring onion, mint, coriander leaves and remaining chilli.