2 blocks: Divide into 6 serves
3 blocks: Divide into 4 serves
4 blocks: Divide into 3 serves
Ingredients
375g dried vermicelli rice noodles
60g Helpful Harvest dehydrated veggie mix
3 tsp extra virgin oil
750g lean pork mince
1.5 bird’s eye chillies, finely chopped
6 tbsp Chang’s crispy noodle salad dressing
1/3 bunch fresh Thai basil, leaves picked
Directions:
Place noodles and veggie mix in a large heatproof bowl. Add enough boiling water to cover. Set aside for 5 minutes to soak.
Meanwhile, heat oil in a large frying pan or wok over medium-high heat. Add mince. Cook, stirring often with a wooden spoon to break up lumps, for 4 minutes or until cooked through. Add chilli. Cook, stirring, for 1 minute.
Drain the noodles and add to mince with ⅓ cup dressing. Season. Toss to combine. Remove from heat.
Divide among serving bowls. Drizzle with remaining dressing. Top with basil. Serve.