Zesty rice noodle salad
Wake up your taste buds with this superhealthy, low-fat Asian-style salad
- Prep: 25 mins
Cook: 5 mins
- Serves 2
- Easy
Ingredients
- 250g 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 lean pork mince
Method
-
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.
-
Meanwhile, make the dressing by
mixing the lime juice, sugar and fish
sauce, along with half the chillies.
-
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.
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