Viet­namese pork noo­dle salad

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 4 PREP AND COOK TIME 45 MIN­UTES (+ MAR­I­NAT­ING TIME) 1 ta­ble­spoon peanut oil 3 cloves gar­lic, chopped finely 450g pork fil­let ⅓ cup (75g) white su­gar ½ cup (125ml) white vine­gar 2 small fresh red chill­ies, sliced thinly 1 ta­ble­spoon fish sauce 100g ver­mi­celli noo­dles 1 (130g) Le­banese cu­cum­ber, spi­ralised or juli­enned very finely 1 medium (120g) car­rot, spi­ralised or juli­enned very finely ½ medium (100g) red cap­sicum, juli­enned very finely 1 small (100g) red onion, sliced very finely 1 cup (80g) bean sprouts 1 bunch (100g) co­rian­der, leaves picked 1 bunch (100g) mint, leaves picked, torn if large ¼ cup (35g) salted roasted peanuts, chopped lime wedges, to serve 1 Com­bine the oil, gar­lic and pork in a re­seal­able bag; en­sure the pork is coated with the oil. Mar­i­nate for at least 30 min­utes. 2 Mean­while, to make the dress­ing, stir the su­gar and vine­gar in a small saucepan over high heat un­til the su­gar is dis­solved; bring to the boil. Sim­mer for 2-3 min­utes or un­til slightly re­duced. Cool to luke­warm; stir in the chill­ies and sauce. Trans­fer mix­ture to a bowl; cool. 3 Pre­pare the noo­dles fol­low­ing packet di­rec­tions; drain. Cool. 4 Pre­heat a bar­be­cue on high. Cook the pork for about 3 min­utes on each side. Cook­ing time will vary de­pend­ing on how thick the fil­let is. Trans­fer to a plate; cover. Rest pork for 5-10 min­utes, then slice thinly across the grain. 5 Toss the cu­cum­ber, car­rot, cap­sicum, onion, sprouts, noo­dles and half the dress­ing to­gether in a large bowl. 6 Ar­range the salad and the pork in a serv­ing bowl. Scat­ter with the herbs and peanuts, then driz­zle with the re­main­ing dress­ing. Serve the salad with the lime wedges. Not suit­able to freeze or mi­crowave.

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