Glass Noodle Lettuce Cups

With Riverview Farms Deli Roast Pork

PrepTime 10 Mins
Serves 4
Cook Time Mins

200g dried bean thread noodles

1 Riverview Roast Pork

2 baby cos lettuce, leaves trimmed & separated

1 long red chilli, finely chopped

1 bunch fresh mint, leaves picked

¼ cup roasted unsalted peanuts, roughly chopped

To Serve

2 limes, cut into wedges

  1. 1

    Place rice vermicelli in a heatproof bowl. Cover with boiling water and stand for 2 minutes until tender. Drain well and set aside.

  2. 2

    Remove the crackling from the roast pork and chop into small pieces, then cut the pork into rough 2cm cubes.

  3. 3

    Arrange lettuce leaves onto serving plates. Top with noodles, pork, crackling, chilli, mint and peanuts. Squeeze over fresh lime juice and serve.

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