Vietnamese Caramel Pork and Cashew Stir-Fry with Udon Noodles

goodfood.com.au

Victoria Wilson

The kitchen gadget queen! I love to cook and experiment with new flavours and ideas.

½ cup brown sugar

500g pork mince

½ cup cashew nuts

2 cloves garlic, crushed

1 tsp freshly grated ginger

1 tbsp fish sauce (or more to taste)

juice and zest of 1 lime

500g udon noodles, cooked to packet instructions

½ cup Thai basil leaves (or regular basil)

½ cup coriander leaves

½ cup Vietnamese mint leaves (or regular mint)

Directions at goodfood.com.au

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