Thai noodle salad

Instructions

1 Place noodles and bean sprouts in a heatproof bowl and cover with boiling water. Leave for 5 minutes or until noodles are tender. Drain and cool under running water. Drain once again and return to bowl.

2 Mix lime zest and lime juice, soy sauce and sugar together and add to noodles and sprouts. Toss to coat evenly. Add red onion, salad vegetables and lettuce.

3 Heat a non-stick frying pan with oil spray and stir-fry pork mince until evenly browned. Add grated ginger, garlic and chilli powder and cook for 7-8 minutes, stirring from time to time. Mix into the noodles. Spoon into bowls and serve warm topped with fresh coriander and extra lime wedges if you prefer.