
10m
prep
10m
cook- 4 servings

Go beyond simple salads with this Asian-inspired version starring barbecue pork and rice noodles.
466 calories per serve
Allergens: Recipe may contain gluten, wheat, tree nut, sulphites and sesame.
12 Ingredients
100g vermicelli rice noodles
2 tbsp rice vinegar
1 small red chilli, seeds removed, finely chopped
1/3 cup (80ml) light soy sauce
1 tsp sesame oil
1 tbsp fresh lime juice
100g Asian salad greens
100g snow peas, trimmed, blanched
1 tbsp pickled ginger (see note)
1 yellow or red capsicum, thinly sliced
300g Asian barbecue pork (see note), thinly sliced
50g Japanese rice crackers, roughly broken, to serve
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2 Method Steps
Place noodles (100g vermicelli rice noodles) in a bowl and cover with boiling water. Stand for 5 minutes, drain, refresh in cold water, drain again.
Whisk vinegar (2 tbsp rice vinegar), chilli (1 small red chilli, seeds removed, finely chopped), soy (1/3 cup (80ml) light soy sauce), oil (1 tsp sesame oil) and juice (1 tbsp fresh lime juice) in a bowl. Combine greens (100g Asian salad greens), peas (100g snow peas, trimmed, blanched), ginger (1 tbsp pickled ginger (see note)), capsicum (1 yellow or red capsicum, thinly sliced) and pork (300g Asian barbecue pork (see note), thinly sliced). Toss with noodles and dressing and serve with crackers (50g Japanese rice crackers, roughly broken, to serve).
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Recipe Notes
Pickled ginger is available from Asian food stores and selected supermarkets. Barbecued pork is from Asian butchers.
NUTRITIONAL INFORMATION
Nutrition per Serving
%Daily Value#
Image by Ben Dearnley
Better for you
Recipes with a Health Score of 7.3+
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