Pork and Vegetable Thai Noodle Salad

AuthorAnnabelle
RatingDifficultyBeginner

All the Thai aromas and flavours and perfect for preparation the night before and then eaten at lunch.

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Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
 8 oz of spaghetti or noodles of choice
 450 g lean minced pork
 1 tbsp fresh mintchopped
 6 tsp fish sauce
 2 tbsp sweet red chilli sauce
 2 tbsp lime juice
 2 tbsp toasted sesame oil
 ½ capsicum (or 1 small)thinly sliced
 1 carrotthinly sliced
 ¼ cup unsalted peanuts
 lime wedgesfor serving
What are we cooking today?
1

A noodle salad is filling and delicious. A meal in itself as lunch or dinner.

Getting started
2

Cook noodles according to package directions.

3

Drain, rinse well with cold water and let stand in the colander to drain.

4

Heat 1 tbsp oil and cook the pork thoroughly, constantly breaking apart to gain crumbly texture.

5

Add 1 tbsp mint, 1 tbsp sweet red chilli sauce and 2 tsp fish sauce.

6

Add the carrot and capsicum for 2 minutes (just enough to warm).

7

Combine the remaining 4 tsp fish sauce, 1 tbsp chilli sauce, lime juice and sesame oil in a large bowl. Add the rice noodles and gently toss until well combined.

8

Serve the pork and vegetable mixture on the noodles.

9

Sprinkle with peanuts and serve with lime wedges, if desired.

Annabelle's tips
10

Substitute the pork for chicken if preferred.

Category, ,

Ingredients

 8 oz of spaghetti or noodles of choice
 450 g lean minced pork
 1 tbsp fresh mintchopped
 6 tsp fish sauce
 2 tbsp sweet red chilli sauce
 2 tbsp lime juice
 2 tbsp toasted sesame oil
 ½ capsicum (or 1 small)thinly sliced
 1 carrotthinly sliced
 ¼ cup unsalted peanuts
 lime wedgesfor serving

Directions

What are we cooking today?
1

A noodle salad is filling and delicious. A meal in itself as lunch or dinner.

Getting started
2

Cook noodles according to package directions.

3

Drain, rinse well with cold water and let stand in the colander to drain.

4

Heat 1 tbsp oil and cook the pork thoroughly, constantly breaking apart to gain crumbly texture.

5

Add 1 tbsp mint, 1 tbsp sweet red chilli sauce and 2 tsp fish sauce.

6

Add the carrot and capsicum for 2 minutes (just enough to warm).

7

Combine the remaining 4 tsp fish sauce, 1 tbsp chilli sauce, lime juice and sesame oil in a large bowl. Add the rice noodles and gently toss until well combined.

8

Serve the pork and vegetable mixture on the noodles.

9

Sprinkle with peanuts and serve with lime wedges, if desired.

Annabelle's tips
10

Substitute the pork for chicken if preferred.

Pork and Vegetable Thai Noodle Salad
AuthorAnnabelleCategory, , DifficultyBeginner
Rating
Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Ingredients

 8 oz of spaghetti or noodles of choice
 450 g lean minced pork
 1 tbsp fresh mintchopped
 6 tsp fish sauce
 2 tbsp sweet red chilli sauce
 2 tbsp lime juice
 2 tbsp toasted sesame oil
 ½ capsicum (or 1 small)thinly sliced
 1 carrotthinly sliced
 ¼ cup unsalted peanuts
 lime wedgesfor serving

Directions

What are we cooking today?
1

A noodle salad is filling and delicious. A meal in itself as lunch or dinner.

Getting started
2

Cook noodles according to package directions.

3

Drain, rinse well with cold water and let stand in the colander to drain.

4

Heat 1 tbsp oil and cook the pork thoroughly, constantly breaking apart to gain crumbly texture.

5

Add 1 tbsp mint, 1 tbsp sweet red chilli sauce and 2 tsp fish sauce.

6

Add the carrot and capsicum for 2 minutes (just enough to warm).

7

Combine the remaining 4 tsp fish sauce, 1 tbsp chilli sauce, lime juice and sesame oil in a large bowl. Add the rice noodles and gently toss until well combined.

8

Serve the pork and vegetable mixture on the noodles.

9

Sprinkle with peanuts and serve with lime wedges, if desired.

Annabelle's tips
10

Substitute the pork for chicken if preferred.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 502
% Daily Value *
Total Fat 24g37%
Saturated Fat 5.3g27%
Cholesterol 41mg14%
Sodium 810mg34%
Potassium 303mg9%
Total Carbohydrate 42g15%
Dietary Fiber 1.7g7%
Sugars 8.2g
Protein 31g62%

Calcium 5%
Iron 30%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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