Zesty rice-noodle salad
Zesty rice-noodle salad
Thin rice noodles need no cooking – simply soaking in boiling water is enough to soften them.
Ingredients
SERVES 4 – 30 minutes
– 250g/9oz vermicelli rice noodles.
– 4 carrots, cut into matchsticks.
– 1 large red onion, thinly sliced.
– handful each mint and coriander leaves.
– juice 6 limes.
– 2 tbsp caster sugar.
– 1 tbsp fish sauce.
– 2 red chillies, cut into thin slices.
– drizzle vegetable oil.
– 300g/10oz lean minced pork.
Instructions
Step 1:Pour boiling water over the noodles and let them sit for 5 minutes. Rinse them under cold water and drain before putting in a serving bowl. Add the carrots, onion and half the herbs.
Step 2:Meanwhile, make the dressing by mixing the lime juice, sugar and fish sauce along with half the chillies.
Step 3:Heat a non-stick frying pan or wok until extremely hot, then add the oil. Cook the mince until it browns, breaking it up with the back of a wooden spoon and making sure it is cooked through. Tip over the noodle mixture, then toss over the dressing, giving everything a good mix. Serve with the remaining herbs and chilli slices scattered on top.
Note : PER SERVING 392 kcals, protein 25g, carbs 67g, fat 4g, sat fat 2g, fibre 3g, sugar 18g, salt 0.94g
