Pork, coriander and ginger pot-stickers

Ingredients

200 g	Rice noodles, use thin noodles
¾ cup	Fresh coriander
300 g	Pork mince (Main)
2 Tbsp	Fresh ginger, finely grated
2	Spring onions, trimmed and chopped
¼ cup	Oyster sauce
1	Egg, white only, lightly beaten
5 cups	Water
24	Wonton wrappers
1 Tbsp	Vegetable oil
2	Red chillies, deseeded, thinly
¼ cup	Roasted peanuts, chopped
½ cup	Mint leaves
2 Tbsp	Soy sauce

Directions

1. Place noodles in a bowl and cover with boiling water. Set aside for 6-8 minutes or until soft. Drain, run under cold water and set aside.
2. Chop 1/4 cup of coriander and mix with the pork, ginger, spring onions, oyster sauce and egg white to combine.
3. Place 1 1/2 teaspoons of the mixture on to a wrapper. Brush edges with water, fold over and press to seal. Repeat with remaining mixture and wrappers.
4. Heat a large non-stick pan over medium heat. Add pot stickers, water and oil, cover and cook for 5-7 minutes or until brown on the bottom.
5. Combine noodles, remaining coriander, chilli, peanuts, mint and soy sauce in a bowl. Top with pot stickers to serve.