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Roast pork and herb salad with sweet and sour dressing

  • 0:30 Prep
  • 6 Servings


  • 250g Chang's dried rice vermicelli noodles
  • 300g roast pork, thinly sliced
  • 1 red capsicum, thinly sliced
  • 80g beansprouts, trimmed
  • 1 Lebanese cucumber, halved, deseeded, thinly sliced
  • 1 cup fresh coriander leaves
  • 1 cup fresh mint leaves

Sweet and sour dressing

  • 2 small red chillies, deseeded, finely chopped
  • 2 tablespoons lime juice
  • 2 tablespoons Ayam fish sauce
  • 1 tablespoon caster sugar


  • 1
    Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Rinse under cold water and drain.
  • 2
    Make sweet and sour dressing: Place chillies, lime juice, fish sauce, sugar and 1 tablespoon of cold water in a screw-top jar. Secure lid. Shake well to combine.
  • 3
    Using kitchen scissors, coarsely chop noodles. Combine noodles, pork, capsicum, beansprouts, cucumber, coriander and mint in a bowl. Pour over dressing. Toss well to combine. Serve.

Source: taste.com.au


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