Zesty rice noodle salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 250g vermicellirice noodles
- 4 carrotscut into matchsticks
- 1 large red onionthinly sliced
- handful each mint and corianderleaves
- juice 6 limes
- 2 tbsp caster sugar
- 1 tbsp fish sauce
- 2 red chilliescut into thin slices
- drizzle vegetable oil
- 300g lean pork mince
Nutrition: per serving
- kcal392
- fat4g
- saturates2g
- carbs67g
- sugars18g
- fibre3g
- protein25g
- salt0.94glow
Method
step 1
Pour boiling water over the noodles and let sit for 5 mins. Rinse under cold water and thoroughly drain before placing in 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 a drizzle of 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 in bowls, with the remaining herbs and chilli slices scattered on top.
