Thai rice noodle salad

Name: Thai rice noodle salad
Yield: 4 servings
Cuisine: Thai
Ingredients: 1/2 bag Vermicelli Rice Noodles; 200g Bean Sprouts; Zest and juice of 2 Lime; 2-3 tbsp Fish Sauce; 1 tsp Muscovado Sugar; 1 sliced Red Onions; 2 small Lettuce; 500g Minced Pork; Knob Ginger; Pinch Cayenne Pepper; 1 tsp Sunflower Oil; 2 tblsp Sesame Seed; 1 tsp Oil; 4 Sirloin steak; 1 sliced Red Chilli

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Vermicelli Rice Noodles½
Bean Sprouts200 g
Lime
Fish Sauce3 tbsp
Muscovado Sugar1 tsp
Red Onions1
Lettucesmall2
Minced Pork500 g
Ginger
Cayenne Pepper
Sunflower Oil1 tsp
Sesame Seed2 tbsp
Oil1 tsp
Sirloin steak4
Red Chilli1

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
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.
2
Stir together the lime zest and juice, fish or soy sauce and sugar. Stir into the noodles with the red onion and lettuce.
3
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.

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