Thai pork salad

Pork, peanuts and noo­dles are a clas­sic Thai com­bi­na­tion and easy to pre­pare for a de­li­cious and fill­ing lunch.

YOU Lunchbox Ideas - - Contents -

MAKES

4 por­tions

Prepa­ra­tion time: 20 min­utes Cook­ing time: 20-25 min­utes

PORK

400 g pork fil­let or loin, cut into strips salt and pep­per oil for stir-fry­ing 15-30 ml (1-2 T) gar­lic and ginger paste 30 ml (2 T) soy sauce 60 ml (¼ c) sweet chilli sauce few drops of fish sauce juice and zest of 2-3 limes 250 g rice ver­mi­celli

SALAD

250 g shred­ded cab­bage and car­rot strips 60 ml (¼ c) each chopped spring onions, fresh mint and fresh co­rian­der peanuts for sprin­kling on top 1 Pork Sea­son the meat with salt and pep­per. 2 Stir-fry the meat in a lit­tle oil with the gar­lic and ginger paste un­til just done. Add the soy, sweet chilli and fish sauces, lime juice and zest. Mix and set aside to cool. 3 Pour boil­ing wa­ter over the rice noo­dles and set aside un­til soft. Drain, al­low to cool and add to the pork strips. Spoon into a con­tainer and set aside. 4 Salad Mix the cab­bage, car­rots, spring onions, mint and co­rian­der. 5 Spoon the salad and peanuts into 2 sep­a­rate con­tain­ers. Mix the meat, noo­dles and salad just be­fore eat­ing and scat­ter the peanuts on top.

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