Go beyond simple salads with this Asian-inspired version starring barbecue pork and rice noodles.
Ingredients
- 100g vermicelli rice noodles
- 2 tablespoons rice vinegar
- 1 small red chilli, seeds removed, finely chopped
- 1/3 cup (80ml) light soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon fresh lime juice
- 100g Asian salad greens
- 100g snow peas, trimmed, blanched
- 1 tablespoon 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
Method
- Step 1Place noodles in a bowl and cover with boiling water. Stand for 5 minutes, drain, refresh in cold water, drain again.
- Step 2Whisk vinegar, chilli, soy, oil and juice in a bowl. Combine greens, peas, ginger, capsicum and pork. Toss with noodles and dressing and serve with crackers.
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1242 kj
Energy
5g
Fat Total
1g
Saturated Fat
3g
Fibre
19g
Protein
60mg
Cholesterol
1669.63mg
Sodium
9g
Carbs (sugar)
42g
Carbs (total)
All nutrition values are per serve
Notes
Pickled ginger is available from Asian food stores and selected supermarkets. Barbecued pork is from Asian butchers.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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