1Sauté garlic and ginger in a non-stick pan over high heat for 2 minutes.
2Add pork mince, cook for 2 more minutes, then stir in brown sugar and let caramelize.
3Cook vermicelli noodles as per packet instructions, rinse under cold water, and set aside to cool.
4Shred or slice the vegetables.
5Layer noodles, cabbage, carrot, cucumber, spring onion, mint, and coriander in the STAX TO GO container.
6In a small bowl, whisk together peanut butter, soy sauce, rice wine vinegar, sriracha, garlic, ginger, sesame oil, and maple syrup. Add 2-3 tablespoons of warm water until pourable.
7Pack the dressing in the second compartment of the STAX TO GO.
8At lunchtime, reheat the pork, mix everything together, and enjoy.
Ingredients
120 g Lean Pork Mince
10 g Brown Sugar
5 g Minced Garlic
5 g Grated Garlic
40 g Vermicelli Noodles (dry weight)
20 g Red Cabbage
50 g Grated Carrot
30 g Cucumber
1 g Fresh Mint
10 g Spring Onion
1 g Fresh Coriander
15 g Light Peanut Butter
20 ml Soy Sauce
1 ml Rice Wine Vinegar
10 g Sriracha
2 g Minced Garlic
3 g Ginger Paste
2 ml Sesame Oil
2 ml Sugar Free Maple Syrup
Equipment
non-stick panSTAX TO GOsmall bowl
Tips
Pack dressing in the second compartment of the STAX TO GO to keep noodles and veggies crisp.
Reheat pork at lunchtime before mixing everything together.