Thai pork vermicelli salad

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

Recipe «Thai pork vermicelli salad» presented in category Recipes / Meat, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.