- 0:20 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Turn left-over roast pork into this vibrant Vietnamese-inspired noodle dish.
Ingredients
- 300g leftover roast pork (with crackling) (see related recipe)
- 200g dried vermicelli noodles
- 500g pineapple, peeled, cored, cut into batons
- 1 medium Lebanese cucumber, cut into batons
- 1 cup fresh coriander leaves
- 1 cup fresh mint leaves
- 4 green onions, thinly sliced diagonally
- 1 small red onion, thinly sliced
- 2 1/2 tablespoons lemon juice
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
Method
- Step 1Remove crackling from pork. Cut meat into batons. Preheat oven to 250C/230C fan-forced. Line a baking tray with foil. Place crackling on tray. Roast for 10 minutes or until reheated and crisp. Place on a plate lined with paper towel. Using kitchen scissors, roughly cut crackling into pieces.
- Step 2Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain. Rinse. Drain. Transfer to a large bowl.
- Step 3Add pork, pineapple, cucumber, coriander, mint, green onion and red onion to noodles. Place lemon juice, fish sauce and sugar in a small bowl. Stir until sugar has dissolved. Drizzle lemon juice mixture over noodle mixture. Toss to coat. Sprinkle with crackling. Serve.
Nutrition
1782 kj
Energy
11.9g
Fat Total
4.5g
Saturated Fat
4.6g
Fibre
24.3g
Protein
57mg
Cholesterol
999mg
Sodium
53.3g
Carbs (total)
All nutrition values are per serve
- Author: Lucy Nunes
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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