Pork & rice noodle salad

Keep it fresh and flavoursome with this super-healthy meal.

The ingredient of Pork & rice noodle salad

1. 60ml (1/4 cup) rice wine vinegar
2. 2 tablespoons caster sugar
3. 1 long fresh red chilli, finely chopped
4. 1 garlic clove, crushed
5. 1 teaspoon finely grated fresh ginger
6. 2 tablespoons fresh lime juice
7. 1 tablespoon fish sauce (see note)
8. 200g dried rice stick noodles
9. 2 teaspoons grapeseed oil
10. 200g snow peas, trimmed
11. 400g pork loin steaks
12. 1 red onion, halved, thinly sliced
13. 1 cup fresh mint leaves
14. 1 cup fresh Thai basil leaves, torn

The instruction how to make Pork & rice noodle salad

1. Stir the vinegar, sugar, chilli, garlic and ginger in a saucepan over medium heat until the sugar dissolves. Reduce heat to low. Simmer for 5 minutes or until the mixture reduces by half. Set aside to cool. Stir in the lime juice and fish sauce.
2. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until tender. Rinse under cold water. Drain. Add half the oil and toss to combine.
3. Meanwhile, cook the snow peas in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Rinse under cold running water. Drain.
4. Heat a non-stick frying pan over high heat. Brush the pork with remaining oil. Cook for 3 minutes each side for medium or until cooked to your liking. Cover with foil and set aside for 3 minutes to rest. Thinly slice.
5. Combine the noodles, snow peas, pork, onion, mint, basil and half the dressing in a large bowl. Divide the salad among serving bowls. Serve with the remaining dressing.

Nutritions of Pork & rice noodle salad

fatContent: 273.416 calories
saturatedFatContent: 4 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 32 grams carbohydrates
fibreContent: 11 grams sugar
proteinContent:
cholesterolContent: 26 grams protein
sodiumContent: 59 milligrams cholesterol