Name: Roast pork and herb salad with sweet and sour dressing
Prep time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 250g dried rice vermicelli noodles; 300g roast pork, thinly sliced; 1 red capsicum, thinly sliced; 80g beansprouts, trimmed; 1 Lebanese cucumber, halved, deseeded, thinly sliced; 250.00 ml fresh coriander leaves; 250.00 ml fresh mint leaves; 2 small red chillies, deseeded, finely chopped; 42.00 gm lime juice; 48.80 gm fish sauce; 20.00 gm caster sugar

Roast pork and herb salad with sweet and sour dressing

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Prep Time:
30 minutes

Cook Time:

Total Time:
30 minutes

Transform pre-cooked roast pork into a delightful Asian salad perfect for family meals or a light meal option.

Ingredients:

250g dried rice vermicelli noodles
300g roast pork, thinly sliced
1 red capsicum, thinly sliced
80g beansprouts, trimmed
1 Lebanese cucumber, halved, deseeded, thinly sliced
250.00 ml fresh coriander leaves
250.00 ml fresh mint leaves
2 small red chillies, deseeded, finely chopped
42.00 gm lime juice
48.80 gm fish sauce
20.00 gm caster sugar

Instructions:

In a large heatproof bowl, add the noodles and cover them with boiling water. Let them stand for 5 minutes until tender. Then, rinse the noodles under cold water and drain them.
Prepare the sweet and sour dressing by combining chillies, lime juice, fish sauce, sugar, and 1 tablespoon of cold water in a screw-top jar. Seal the lid tightly and shake vigorously until well mixed.
Coarsely chop noodles with kitchen scissors. Mix noodles, pork, capsicum, beansprouts, cucumber, coriander, and mint in a bowl. Drizzle dressing over the mixture. Toss thoroughly. Serve and enjoy!

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