Name: Thai pork noodle salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 400 g pork loin fillet, thinly sliced; 80 g rice vermicelli; 1 carrot, julienned; 1 Lebanese cucumber, halved, de-seeded, sliced; ½ cup coriander; ½ cup fresh Vietnamese mint leaves; 1 small red onion, thinly sliced; 200 g cherry tomatoes, halved; Thai dressing; 2 tbsp lime juice; 2 tbsp sweet chilli sauce; 2 tsp fish sauce; 2 tsp brown sugar; 2 tsp sesame oil

A fresh noodle salad with a large serving of fresh vegetables and pork marinated in Thai dressing.

Ingredients

400 g pork loin fillet, thinly sliced

80 g rice vermicelli

1 carrot, julienned

1 Lebanese cucumber, halved, de-seeded, sliced

½ cup coriander

½ cup fresh Vietnamese mint leaves

1 small red onion,   thinly sliced

200 g cherry tomatoes, halved

Thai dressing

2 tbsp lime juice

2 tbsp sweet chilli sauce

2 tsp fish sauce

2 tsp brown sugar

2 tsp sesame oil

Method

1.Place the pork into a  bowl with 1 tablespoon  of the Thai dressing (see below) and toss to coat. Let stand for  5 min to marinate.

2.Soak vermicelli in a bowl of warm water for 10 min. Drain, refresh under cold water and drain again. Place into a bowl with the remaining Thai dressing. Add the carrot, cucumber, herbs, onion and tomatoes. Toss to combine.

3.Heat 2 teaspoons vegetable oil in a large non-stick frying pan over high heat. Cook pork in batches for 1-2 min on each side until cooked through. Place pork on noodles and serve. Garnish with lime wedges  and fresh herbs if desired.

Chantal Walsh

Ingredients

Method

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