Pork and vermicelli noodle salad

This has quickly become a staple dinner in my household.  It is so simple and quick and absolutely delicious.  Before I start I want to make it very clear that you can throw any asian condiment in the frying pan so no need to follow my condiments and quantities exactly.  I've literally made up the composition of the sauce and it changes every time I make this so just make it up according to your taste!

Ingredients:

• 500g pork mince (I used chicken mince once and it tasted like rubbish)
• 20g vermicelli
• 2 carrots
• 2 cucumbers
• 1/2 iceberg lettuce
• sprinkling crushed peanuts
• mint
• red chili (optional)
• 2 tablespoons soy sauce
• 2 tablespoons kecap manis
• 1 tablespoon hoisin sauce
• 2 teaspoons fish sauce
• crushed ginger
• sesame oil and/or white pepper to taste

Method:

1. Place vermicelli in large salad boil and cover with boiling water as per packet instructions then drain water
2. Fry ginger with some oil and add mince until brown
3. Add all condiments to mince - keep tasting until you have perfected it.  Remember it needs to be pretty salty as it's seasoning the entire salad > add to bowl
4. Chop all veggies > add to bowl
5. Toss errthing
6. Sprinkle crushed peanuts, mint and chili
7. EAT