Family dinners Meal prepgluten-freedairy-free

Thai Rice Noodle Salad with Pork

Name: Thai Rice Noodle Salad with Pork
Total time: 20 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 125g rice vermicelli noodles; 200g beansprouts; Zest and juice of 2 limes; 2-3 tbsp fish sauce; 1 tsp muscovado brown sugar; 1 red onion, finely sliced; 2 small little gem lettuces, shredded; 500g pork mince; 1 thumb-sized piece ginger, grated; Pinch of cayenne pepper; 1 tsp sunflower oil

Zesty rice vermicelli noodles tossed with crisp bean sprouts, zingy lime dressing, and spiced savoury pork.

20 min serves 4 Easy

Ingredients

125g rice vermicelli noodles250g

200g beansprouts300g

Zest and juice of 2 limes2 units

2-3 tbsp fish sauce150ml

1 tsp muscovado brown sugar500g

1 red onion, finely sliced1 unit

2 small little gem lettuces, shredded2 pack

500g pork mince500g

1 thumb-sized piece ginger, grated100g

Pinch of cayenne pepper40g

1 tsp sunflower oil1L

Method

Place the noodles and beansprouts in a heatproof bowl and cover with boiling water. Leave for 4 mins, or until the noodles are tender. Drain, then cool under cold running water and drain again. Return to the bowl.
Stir together the lime zest and juice, fish or soy sauce and sugar. Stir into the noodles with the red onion and lettuce.
To make with mince, heat a little oil in a non-stick frying pan and stir-fry 500g minced pork, a small knob of grated ginger and pinch cayenne pepper or chilli powder for 10 mins, until the mince is browned and cooked through. Mix into the noodles, divide between four bowls and serve warm.
To make with steak, make the rice noodle salad. Heat 1 tsp sunflower oil in a frying pan. Tip 2 tbsp sesame seeds onto a plate. Rub 1 tsp oil into 4 x 175g sirloin steaks and press into sesame seeds. Fry for 5 mins for medium rare, turning halfway. Leave to rest for 5 mins, then thinly slice. Toss 1 deseeded and shredded red chilli, and a handful mint leaves into noodles. Top with steak to serve.

Cost to cook

serves 4 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £5.60 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£10.38 est. · serves 4

Ingredients

125g rice vermicelli noodles250g

200g beansprouts300g

Zest and juice of 2 limes2 units

2-3 tbsp fish sauce150ml

1 tsp muscovado brown sugar500g

1 red onion, finely sliced1 unit

2 small little gem lettuces, shredded2 pack

500g pork mince500g

1 thumb-sized piece ginger, grated100g

Pinch of cayenne pepper40g

1 tsp sunflower oil1L

Method

Place the noodles and beansprouts in a heatproof bowl and cover with boiling water. Leave for 4 mins, or until the noodles are tender. Drain, then cool under cold running water and drain again. Return to the bowl.

Stir together the lime zest and juice, fish or soy sauce and sugar. Stir into the noodles with the red onion and lettuce.

To make with mince, heat a little oil in a non-stick frying pan and stir-fry 500g minced pork, a small knob of grated ginger and pinch cayenne pepper or chilli powder for 10 mins, until the mince is browned and cooked through. Mix into the noodles, divide between four bowls and serve warm.

To make with steak, make the rice noodle salad. Heat 1 tsp sunflower oil in a frying pan. Tip 2 tbsp sesame seeds onto a plate. Rub 1 tsp oil into 4 x 175g sirloin steaks and press into sesame seeds. Fry for 5 mins for medium rare, turning halfway. Leave to rest for 5 mins, then thinly slice. Toss 1 deseeded and shredded red chilli, and a handful mint leaves into noodles. Top with steak to serve.