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Thai noodle salad

This delicious noodle salad is made with lean pork mince for a healthier take on a Thai classic - perfect as a midweek family dinner.

Serves 4

Prep Time 15 min

Cooking Time 10 min

Ingredients

  • 100g rice vermicelli noodles
  • 200g beansprouts
  • Zest and juice of 2 limes
  • 2tbsp reduced-salt soy sauce
  • 2tsp brown sugar
  • 1 red onion, thinly sliced
  • 100g mixed salad leaves
  • 2 tomatoes, chopped
  • ½ cucumber, chopped
  • Bunch of spring onions, sliced
  • Cooking oil spray
  • 500g lean pork mince
  • 30g fresh ginger, grated
  • 2 garlic cloves, crushed
  • 1 red chilli, finely chopped
  • Fresh coriander, to garnish
  • Lime wedges, to serve

Method

  1. Put the noodles and beansprouts into a large heatproof bowl and cover with boiling water. Leave for 5 min or until the noodles are tender. Drain and refresh under cold water, then drain again and return to the bowl.
  2. Mix the lime zest and juice, soy sauce and sugar together, then add to the noodles and beansprouts. Toss to coat evenly. Add the red onion, salad leaves, tomatoes, cucumber and spring onions, and toss together.
  3. Spray a non-stick frying pan with a little oil and put over a medium-high heat. Stir-fry the pork mince until evenly browned. Add the ginger, garlic and chilli and cook, stirring occasionally, for 7–8 min. Toss into the noodles.
  4. Divide the salad among 4 serving bowls, garnish with fresh coriander and serve with lime wedges.

Nutrition per serving

Read more on how we calculate nutrition.
365kcal 42.3g 10.1g 3.3g 4.1g 10.8g 1.1g 62mg 26.8g 3.5mg

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