Thai pork vermicelli salad

Готовим Meat Thai pork vermicelli salad

Makeover your weekly cooking repertoire with this quick and lively Thai noodle salad.

Lables: Egg free Gluten free Lactose free Milk free Wheat free
  1. For the marinade, combine all ingredients in a bowl and season. Toss pork with 2 tablespoons marinade, cover and stand for 10 minutes.
  2. Meanwhile, soak noodles in a bowl of warm water for 10 minutes. Drain, refresh, then toss with remaining marinade. Toss vegetables, herbs and peanuts with the noodles. Set aside.
  3. Heat oil in a large frypan over high heat. In batches, cook pork, turning, for 2-3 minutes until cooked through.
  4. Divide noodles among bowls, top with pork and extra sliced chilli, then serve.

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500g pork tenderloin, very thinly sliced
100g vermicelli noodles
2 bunches broccolini, trimmed, cut into 4cm lengths, blanched, refreshed
1 carrot, cut into thin matchsticks
1/2 cup coriander leaves,
1/2 cup mint leaves
1/2 cup Thai basil leaves
2 tbsp roasted peanuts, chopped
2 tsp sunflower oil
1 long red chilli, seeds removed, finely chopped, plus extra sliced chilli to serve
2 tbsp lime juice
2 tbsp fish sauce
1 garlic clove, crushed
1 tsp finely grated ginger
2 tbsp brown sugar
1 kaffir lime leaf, very thinly sliced
1 tsp sesame oil

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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