Thai sausage and noodle salad

Cooking Salads Thai sausage and noodle salad

Detailed step-by-step description of how to cook the dish "Thai sausage and noodle salad". Try it by all means

Lables: Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Spray a large frying pan with oil. Place over medium-high heat. Add sausages. Cook, turning, for 8 to 10 minutes until browned and cooked through. Transfer to a plate. Cool for 5 minutes. Thinly slice.
  2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 4 to 5 minutes or until tender. Using a fork, separate noodles. Drain. Rinse under cold water.
  3. Place sweet chilli sauce and lime juice in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
  4. Place noodles in a large bowl. Add sausage, capsicum, carrot, cucumber, basil, mint, salad leaves and sauce mixture. Toss to combine. Serve.

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olive oil cooking spray
375g Thai-style sausages
125g dried rice vermicelli noodles
1/3 cup sweet chilli sauce
2 tbsp lime juice
1 red capsicum, thinly sliced
1 large carrot, grated
1 Lebanese cucumber, halved lengthways, thinly sliced
1/2 cup fresh Thai basil leaves
1/3 cup fresh mint leaves, torn
50g mixed Asian salad leaves, roughly chopped

Adv

Autors
Preparation time
20
Cooking time
8
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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