Pork & rice noodle salad

Appetizing Pork & rice noodle salad Recipe

You don’t need a miracle to get dinner on the table fast — just add this 15-minute meal to your recipe repertoire.
Pork & rice noodle salad
Prep Time : 0:10 | Cook Time : 0:05 | Total Time : 0:15 | Serving : 4 person.


  • 100g dried rice vermicelli noodles

  • 300g pork fillet, excess fat trimmed, thinly sliced

  • 2 garlic cloves, crushed

  • 1 tablespoon peanut oil

  • 1 tablespoon rice wine vinegar

  • 2 tablespoons fresh lime juice

  • 2 tablespoons fish sauce

  • 1 tablespoon sweet chilli sauce (see note)

  • 110g (2 cups) bean sprouts

  • 1 Lebanese cucumber, halved lengthways, seeds removed, thinly sliced

  • 1 carrot, coarsely grated

  • 1 1/2 cups fresh mint leaves

  • 1 cup fresh coriander leaves


  • Step 1

    Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 2 minutes or until tender. Use a fork to separate noodles. Rinse under cold running water. Drain. Return to bowl.

  • Step 2

    Place the pork and garlic in a bowl. Season with salt and toss to coat. Heat the oil in a wok over high heat until just smoking. Swirl to coat. Add half the pork and stir-fry for 1-2 minutes or until just cooked through. Add to the noodles. Repeat with the remaining pork.

  • Step 3

    Whisk the vinegar, lime juice, fish sauce and sweet chilli sauce in a bowl.

  • Step 4

    Add the dressing, bean sprouts, cucumber, carrot, mint and coriander to the noodle mixture. Toss to combine.

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