Name: This Pulled Pork Thai Noodle Salad is a 20-minute marvel
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200g rice vermicelli noodles; 250g packet slow cooked pulled pork (see tip); 2 Lebanese cucumbers, halved lengthways, thinly sliced; 1 small red onion, halved, thinly sliced; 1 cup chopped fresh coriander leaves and stems; 1 cup loosely packed fresh mint leaves; ½ cup roasted unsalted cashews; DRESSING; ¼ cup lime juice, plus lime cheeks to serve; 2 tbsp brown sugar; 2 tbsp fish sauce; 1 small fresh red chilli, finely chopped

Add it to your weeknight rotation.

TIP: Ready to eat, slow cooked pulled pork is available from the refrigerated section at major supermarkets.

Ingredients

200g rice vermicelli noodles

250g packet slow cooked pulled pork (see tip)

2 Lebanese cucumbers, halved lengthways, thinly sliced

1 small red onion, halved, thinly sliced

1 cup chopped fresh coriander leaves and stems

1 cup loosely packed fresh mint leaves

½ cup roasted unsalted cashews

DRESSING

¼ cup lime juice, plus lime cheeks to serve

2 tbsp brown sugar

2 tbsp fish sauce

1 small fresh red chilli, finely chopped

Method

Step 1

For the Dressing, combine all ingredients in a small jug. Stir until sugar is dissolved.

Step 2

Cook noodles according to packet directions. Drain. Transfer to a large bowl. Cool slightly.

Step 3

Add pork, cucumber, onion, herbs and half the cashews to noodles. Pour over dressing. Toss well.

Step 4

Sprinkle remaining cashews over salad. Serve with limes.

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