Name: Zesty rice noodle salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 250g vermicelli rice noodles; 4 carrots cut into matchsticks; 1 large red onion thinly sliced; handful each mint and coriander leaves; juice 6 limes; 2 tbsp caster sugar; 1 tbsp fish sauce; 2 red chillies cut into thin slices; drizzle vegetable oil; 300g lean pork mince

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Zesty rice noodle salad

Zesty rice noodle salad

Good Food team

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Serves 4

Easy

Prep: 25 mins

Cook: 5 mins

A star rating of 3.9 out of 5.7 ratingsRate

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Wake up your taste buds with this superhealthy, low-fat Asian-style salad

Healthy

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Complete the dish

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Vietnamese veg parcels

A star rating of 4.3 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

250g vermicelli

rice noodles
4 carrots

cut into matchsticks
1 large red onion

thinly sliced
handful each mint and coriander

leaves
juice 6 limes
2 tbsp caster sugar
1 tbsp fish sauce
2 red chillies

cut into thin slices
drizzle vegetable oil
300g lean pork mince

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Nutrition: per serving

kcal392
fat4g
saturates2g
carbs67g
sugars18g
fibre3g
protein25g
salt0.94g

low

Method

step 1

Pour boiling water over the noodles and let sit for 5 mins. Rinse under cold water and thoroughly drain before placing in serving bowl. Add the carrots, onion and half the herbs.
step 2

Meanwhile, make the dressing by mixing the lime juice, sugar and fish sauce, along with half the chillies.
step 3

Heat a non-stick frying pan or wok until extremely hot, then add a drizzle of oil. Cook the mince until it browns, breaking it up with the back of a wooden spoon and making sure it is cooked through. Tip over the noodle mixture, then toss over the dressing, giving everything a good mix. Serve in bowls, with the remaining herbs and chilli slices scattered on top.

Recipe from Good Food magazine, August 2010

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A star rating of 3.9 out of 5.7 ratings

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