Thai pork vermicelli salad

Thai pork vermicelli salad

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

The ingredient of Thai pork vermicelli salad

  1. 500g pork tenderloin, very thinly sliced
  2. 100g vermicelli noodles
  3. 2 bunches broccolini, trimmed, cut into 4cm lengths, blanched, refreshed
  4. 1 carrot, cut into thin matchsticks
  5. 1/2 cup coriander leaves,
  6. 1/2 cup mint leaves
  7. 1/2 cup Thai basil leaves (see note)
  8. 2 tablespoons roasted peanuts, chopped
  9. 2 teaspoons sunflower oil
  10. 1 long red chilli, seeds removed, finely chopped, plus extra sliced chilli to serve
  11. 2 tablespoons lime juice
  12. 2 tablespoons fish sauce
  13. 1 garlic clove, crushed
  14. 1 teaspoon finely grated ginger
  15. 2 tablespoons brown sugar
  16. 1 kaffir lime leaf, very thinly sliced (see note)
  17. 1 teaspoon sesame oil

The instruction how to make Thai pork vermicelli salad

  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.

Nutritions of Thai pork vermicelli salad

fatContent: 276.045 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 14 grams carbohydrates
fibreContent: 9 grams sugar
proteinContent:
cholesterolContent: 34 grams protein
sodiumContent:

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