Name: Pork & rice noodle salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Cuisine: asian
Ingredients: 100g dried rice vermicelli noodles; 300g pork fillet, excess fat trimmed, thinly sliced; 2 garlic cloves, crushed; 18.20 gm peanut oil; 20.00 ml rice wine vinegar; 42.00 gm fresh lime juice; 48.80 gm fish sauce; 22.00 gm sweet chilli sauce (see note); 110g (2 cups) bean sprouts; 1 Lebanese cucumber, halved lengthways, seeds removed, thinly sliced; 1 carrot, coarsely grated; 375.00 ml fresh mint leaves; 250.00 ml fresh coriander leaves

Pork & rice noodle salad

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Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

Whip up a delicious dinner in just 15 minutes with this quick and easy recipe.

Ingredients:

100g dried rice vermicelli noodles
300g pork fillet, excess fat trimmed, thinly sliced
18.20 gm peanut oil
20.00 ml rice wine vinegar
42.00 gm fresh lime juice
48.80 gm fish sauce
22.00 gm sweet chilli sauce (see note)
110g (2 cups) bean sprouts
1 Lebanese cucumber, halved lengthways, seeds removed, thinly sliced
1 carrot, coarsely grated
375.00 ml fresh mint leaves
250.00 ml fresh coriander leaves

Instructions:

Place noodles in a heatproof bowl and cover with boiling water. Let sit for 2 minutes or until tender. Fluff noodles with a fork, then rinse under cold water. Drain and return to bowl.
Combine pork and garlic in a bowl. Season with salt and mix well. Heat oil in a wok until smoking. Stir-fry half of the pork for 1-2 minutes until cooked. Transfer to noodles. Repeat with remaining pork.
Combine the vinegar, lime juice, fish sauce, and sweet chili sauce in a bowl and whisk together until well mixed.
Combine the dressing, bean sprouts, cucumber, carrot, mint, and coriander with the noodles and toss together.

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