2 blocks: Divide into 6 serves.
3 blocks: Divide into 4 serves.
4 blocks: Divide into 3 serves.
Ingredients
300g dried rice vermicelli noodles
3 tbsp sesame oil or olive oil
750g lean pork mince
3/4 bunch spring onions, sliced
3 tbsp hoisin sauce
6 tbsp salt-reduced soy sauce or gluten-free tamari
4.5 cloves garlic, crushed
630g frozen stir-fry mixed vegetables
615g Woolworths baby corn spears, drained, chopped
1.5 bunches bok choy, coarsely chopped
1.5 long red chillies, sliced
Directions:
Place noodles in a heatproof bowl. Cover with boiling water. Stand for 10 minutes or until soft. Drain.
Heat oil in a large frying pan over medium-high heat. Add pork and cook, stirring to break up any lumps, for 5 minutes or until browned. Add white part of the onion, reserving green part, and cook, stirring, for 5 minutes or until onion softens.
Combine hoisin, soy and garlic in a small bowl. Add sauce to pork in pan along with vegetables, corn, bok choy and 2 cups water. Bring to a simmer. Cook for 2 minutes or until bok choy wilts.
Thinly slice chilli. Stir noodles through the pork mixture.
Divide among bowls and top noodle mixture with chilli and reserved onion. Serve.
Storage: freeze into your desired portion sizes up to 2 months.