We wager that few things can deliver as much satisfaction in 20 minutes as this sticky, sweet hoisin pork. Clinging to strands of glassy noodles and complemented by a crisp and fresh cucumber salad, it's everything your night needs.
Boil kettle. Place vermicelli noodles in a heatproof bowl and cover with boiling water. Soak for 5 minutes and drain well. While noodles are softening, continue with step 2.
Peel and finely grate ginger. Place hoisin sauce, ginger, sesame oil, soy sauce and 40ml (2 tablespoons) water in a bowl and mix to combine.
Heat vegetable oil in a frypan over medium-high heat. Add pork mince, Chinese High-Five Blend, salt and pepper and cook, breaking up mince with a wooden spoon, for 5–6 minutes or until cooked through. While mince is cooking, continue with step 4.
Cut cucumber into matchsticks. Thinly slice celery on the diagonal. Rinse and roughly chop coriander. Thinly slice spring onion. Juice lime. Place fish sauce, lime juice and sugar in a bowl big enough to fit salad and mix to combine. Add cucumber, celery and coriander to bowl, season to taste and toss to combine.
Once pork is cooked through, add hoisin sauce mixture and cook, stirring continuously, for 30 seconds or until pork is coated in sauce.
Divide noodles between bowls and top with hoisin pork and cucumber salad. Top with spring onion to serve.