Roast pork and herb salad with sweet and sour dressing

Cooking Meat Roast pork and herb salad with sweet and sour dressing

Detailed step-by-step description of how to cook the dish "Roast pork and herb salad with sweet and sour dressing". Try it by all means

Lables: Gluten free Lactose free Milk free Wheat free
  1. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Rinse under cold water and drain.
  2. Make sweet and sour dressing: Place chillies, lime juice, fish sauce, sugar and 1 tablespoon of cold water in a screw-top jar. Secure lid. Shake well to combine.
  3. Using kitchen scissors, coarsely chop noodles. Combine noodles, pork, capsicum, beansprouts, cucumber, coriander and mint in a bowl. Pour over dressing. Toss well to combine. Serve.

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250g Chang's dried rice vermicelli noodles
300g roast pork, thinly sliced
1 red capsicum, thinly sliced
80g beansprouts, trimmed
1 Lebanese cucumber, halved, deseeded, thinly sliced
1 cup fresh coriander leaves
1 cup fresh mint leaves
2 small red chillies, deseeded, finely chopped
2 tbsp lime juice
2 tbsp Ayam fish sauce
1 tbsp caster sugar

Adv

Autors
Preparation time
30
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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