The secret to this Vietnamese style noodle salad is to make sure you break up the minced pork nice and small to ensure you get that crispy finish. Made with vermicelli rice noodles, loads of finely sliced fresh veg and finished with fresh spring onion and toasted peanuts.
20 Minutes. A deliciously simple Asian salad.
350g free range pork mince
2 x 50g rice vermicelli noodles
1 spring onion
14 snow peas
3 tablespoon unsalted peanuts
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon raw sugar
Prepare dressing & noodles
Fill a kettle with water and boil. To make the dressing, combine the rice wine vinegar, soy sauce, fish sauce and sugar with grated ginger. Place noodles in a bowl and cover with boiled water for 5 minutes until tender. Drain, refresh under cold water and set aside.
Toast peanuts & cook pork
In a dry pan, toast peanuts for 2 - 3 minutes until golden. Remove from pan. Bring a non-stick pan or wok to a high heat with a drizzle of olive oil. Add pork and cook for 3 – 4 minutes, breaking up lumps as it browns. Stir in half of the dressing mix. Stir-fry for a few more minutes until crispy, continuing to break up any remaining lumps as it cooks. Remove from heat.
Top and tail snow peas and cut in thirds on an angle. Cut cucumber into 0.5cm batons. Peel carrot into ribbons. Finely slice the spring onion. Combine in a bowl with noodles, remaining dressing and a drizzle of olive oil.
Plate salad, top with pork and top with roasted peanuts.
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