Zesty rice noodle salad

Zesty rice noodle salad

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(6 ratings)

Prep: 25 mins Cook: 5 mins


Serves 4

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

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal392
  • fat4g
  • saturates2g
  • carbs67g
  • sugars18g
  • fibre3g
  • protein25g
  • salt0.94g
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  • 250g vermicelli rice noodles
  • 4 carrots, cut into matchsticks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 large red onion, thinly sliced
  • handful each mint and coriander leaves
  • juice 6 limes



    The same shape, but smaller than…

  • 2 tbsp caster sugar
  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 2 red chillies, cut into thin slices
  • drizzle vegetable oil
  • 300g lean pork mince


  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.

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

  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.

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Comments, questions and tips

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19th Feb, 2016
5 stars as very easy, refreshing change. Well received by all the family.
8th Dec, 2012
Light, refreshing and very tasty... yum!
16th Apr, 2012
Loved this recipe but used shredded chicken instead of pork, and added finely sliced radish.
21st Sep, 2010
No way on this earth is that just for two people, there was easily enough for four people... It was alright but not sure I'll make it again, i liked the idea of the pork though.
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