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.
Lally
1 person made this
Ingredients
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
Method
Prep:20min ›
Cook:15min ›
Ready in:35min
- 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.
- 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.
- 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.
- Mix spring onions, coriander, mangetout and red onion with pork and noodles.
- 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.
