Vietnamese pork, cashew nut and glass noodle salad
Ingredients (serves 4):
For the dressing:
1 clove garlic, crushed
2 long fresh red chillies, finely sliced
2 cm fresh ginger, finely minced
¼ cup Thai fish sauce
¼ cup water
2 Tbsp caster sugar
Juice of 1 lime
For the salad:
250g cold cooked pork fillet, sliced thinly
175g glass noodles, cooked
125g sugar snap peas, sliced in half
125g mung bean sprouts
3 spring onions, thinly sliced
2 tsp peanut oil
1 tsp avocado oil
Salt and freshly ground pepper
1 handful coriander, finely chopped
1 handful raw cashew nuts, toasted
1. In a small bottle, combine all the dressing ingredients and shake until the sugar has dissolved.
2. Toss the pork in half the dressing and set aside.
3. Place the remaining ingredients in a large bowl, together with the pork and the dressing and toss well to combine.
4. Add a little more dressing if needed and serve immediately.
Are you keen to learn more simple dinner time meals? Quick and Easy Dinners is all about making weeknight cooking a breeze. You’ll be whipping up quick stir-fries, salads, curries and pastas in no to time.
Ready. Set. Go.