Sticky Caramel Pork Stir-Fry Noodles with Crunchy Lettuce Cups

Destination: Vietnam. Caramel is doing something different here to what you might expect. Vietnamese caramel isn't sweet so much as savoury and deep — sugar cooked until it darkens, then cut with fish sauce. It coats the pork in a glossy, salty-sweet lacquer that makes the cold, crunchy lettuce alongside it feel like the point.

Serves 2 · 25 mins + prep

In your box

• Pork mince
• 1 ATLAS caramel marinade tub
• 1 rice vermicelli pack
• 1 iceberg lettuce
• 1 green bean bag
• 1 toasted cashew sachet
• 1 spring onion bunch*

*Spring onion may be split across other dishes — please read each recipe carefully.

From your pantry

Cooking oil

Method

1. Prepare the ingredients. Always read the recipe in full before you begin. Boil a kettle of water. Cut the green beans into 1cm pieces, separate the lettuce leaves, and thinly slice 1 spring onion per 2 people.

2. Brown the pork mince. Heat a splash of oil in a frying pan or wok over high heat. Add the pork mince and cook for 5–7 minutes, breaking large chunks up with a wooden spoon, until golden brown.

3. Add the beans. Reduce the heat to medium, add the green beans and half the spring onion, then pour over the caramel marinade. Cook for 2 minutes, or until the beans are vibrant green and everything is coated in the sauce.

4. Cook the noodles. Pour boiling water over the vermicelli noodles and let sit for 1–2 minutes or until cooked. Rinse in cold water, strain and set aside.

To serve

Take the mince mixture to the table with the noodles and lettuce leaves. Let everyone make their own lettuce cups, and sprinkle with the cashews and remaining spring onion.

Chef's tips

• The caramel marinade contains fish sauce, which is salty. Taste it before adding it to the dish, then add as much or as little as you like.
• Toss the noodles in a little sesame oil or sweet chilli sauce after cooking to stop them sticking.
• Candy the cashews, or top with sesame seeds.
• Add chilli oil or a quick cucumber pickle.

Allergens: fish, crustacean, soy, wheat, gluten, onion, nuts (cashews).

Our recipes are tested for 2 people. You may need to adjust cooking times if cooking for more or fewer.

This dish is in our Vietnam Cuisine Box, delivered 5th–7th September — order by Tuesday midnight →