Rice noodles with pork and crab from Winter Food by Jill Norman

Ingredients

• 300 g dried rice vermicelli
• 180 g pork fillet, cut into thin strips
• 150 ml stock or water
• 2 tablespoons soy sauce
• 1 tablespoon sherry
• 1 teaspoon sweet chilli sauce
• 3 tablespoons sunflower oil
• 2 shallots, thinly sliced
• 1 red pepper, seeds and ribs removed, thinly sliced
• 180 g white crab meat, shredded
• 50 g beansprouts
• 2 tablespoons peanuts, toasted and coarsely chopped (optional)
• 2 tablespoons chopped coriander