Asian pork rice noodle salad

    35 min

    Minced pork, coriander, spring onion and mangetout are mixed with rice noodles and peanuts in this Asian-inspired cold salad, a refreshing lunch.

    1 person made this

    Serves: 8 

    • 5 tablespoons low salt soy sauce
    • 5 tablespoons seasoned rice wine vinegar
    • 4 tablespoons lime juice
    • 2 tablespoons garlic and chilli paste
    • 1 tablespoon sesame oil
    • 1 tablespoon grated fresh root ginger
    • 1 teaspoon dried mint
    • 225g rice noodles
    • 450g lean pork mince
    • 100g spring onions, thinly sliced
    • 45g chopped fresh coriander
    • 100g mangetout, thinly sliced
    • 1 large red onion, quartered and thinly sliced
    • 4 tablespoons roasted peanuts

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Combine soy sauce, rice wine vinegar, lime juice, garlic and chilli paste, sesame oil, ginger and mint in a jar with a tight-fitting lid; cover and shake until sauce is well blended.
    2. Bring a large pot of water to the boil; add noodles and cook until tender, about 5 minutes. Drain, cool and place in a serving bowl. Cut noodles using kitchen shears.
    3. Heat a large frying pan over medium-high heat. Cook and stir pork in the hot pan until browned and crumbly, 5 to 7 minutes; drain, discard grease and cool on kitchen paper. Add pork to noodles.
    4. Mix spring onions, coriander, mangetout and red onion with pork and noodles.
    5. Place peanuts in a heavy resealable bag; seal and lightly crush using the bottom of a jar or large glass. Add peanuts to noodle mixture. Add sauce and toss well.

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