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Thai sausage and noodle salad
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Prep Time:
20 minutes
Cook Time:
8 minutes
Total Time:
28 minutes
Ingredients:
  • olive oil cooking spray
  • 375g Thai-style sausages
  • 125g dried rice vermicelli noodles
  • 90.75 gm sweet chilli sauce
  • 42.00 gm lime juice
  • 1 red capsicum, thinly sliced
  • 1 large carrot, grated
  • 1 Lebanese cucumber, halved lengthways, thinly sliced
  • 125.00 ml fresh Thai basil leaves
  • 82.50 ml fresh mint leaves, torn
  • 50g mixed Asian salad leaves, roughly chopped
Instructions:
  • Heat a large frying pan over medium-high heat, then lightly coat it with oil. Cook the sausages for 8 to 10 minutes, turning occasionally, until they are golden brown and fully cooked. Transfer the sausages to a plate, let them cool for 5 minutes, then thinly slice them.
  • Place noodles in a heatproof bowl and cover with boiling water. Allow to stand for 4 to 5 minutes until tender. Using a fork, separate noodles, then drain and rinse under cold water.
  • In a screw-top jar, combine sweet chili sauce and lime juice. Season with salt and pepper. Close the lid tightly and shake well to mix.
  • In a large bowl, mix noodles with sausage, capsicum, carrot, cucumber, basil, mint, salad leaves, and sauce. Toss everything together well and serve.

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