Week­night magic:

YOU DON’T NEED TO REACH FOR THE IN­STANT VA­RI­ETY TO MAKE QUICK, CROWD-PLEAS­ING DISHES WITH NOO­DLES.

Sunday Tasmanian - Tassie Living - - TASSIE LIVING - @chef­ben­nett23 @VueBen­nett

Celebrity chef Shan­non Ben­nett of­fers up oo­dles of noo­dle recipes

VIET­NAMESE NOO­DLES WITH PORK & HERBS

“This vi­brant salad-style dish will im­press.” SERVES 4 6 (500g) pork sausages 2 tbs peanut oil 2 tbs ke­cap ma­nis 200g thin rice ver­mi­celli noo­dles, cooked

ac­cord­ing to packet in­struc­tions 250g (1 packet) bean sprouts

¾ cup each co­rian­der, Viet­namese mint and Thai basil 2 spring onions, finely chopped 1 ice­berg let­tuce, leaves sep­a­rated

Chilli-peanut dress­ing

2 tbs peanut oil 2 long red chill­ies, finely chopped 2 gar­lic cloves, crushed 2 tsp finely grated gin­ger 2 tbs crunchy peanut but­ter

cup (50g) roasted peanuts, chopped 1 tsp caster sugar 2 tbs fish sauce Juice of 1 lime, plus wedges to serve

Crisp-fried rice ver­mi­celli (op­tional)

Sun­flower oil, for deep-fry­ing 100g thin rice ver­mi­celli For dress­ing, heat oil in a small fry­ing pan over medium-low heat, add chilli, gar­lic and gin­ger and cook for 3-4 min­utes un­til fra­grant. Add peanut but­ter, peanuts and sugar. Cook for 2 min­utes. Add fish sauce, lime juice and ¼ cup (60ml) wa­ter. Bring to a sim­mer, then set aside to cool.

Squeeze sausage meat from cas­ings and form tea­spoon­fuls into small meat­balls. Heat oil in a non-stick fry­ing pan over medium heat. Fry meat­balls for 5 min­utes or un­til browned and cooked. Deglaze pan with ke­cap ma­nis. Re­move from heat and loosely cover with foil to keep warm.

For crisp-fried ver­mi­celli, fill a wok or large heavy-based pan to a third with oil and heat to 190°C (a cube of bread will turn golden in 30 sec­onds when oil is hot enough). In batches, fry noo­dles for 30 sec­onds or un­til puffed. Re­move with a slot­ted spoon and drain on pa­per towel.

Com­bine noo­dles, sprouts, two-thirds of the herbs, spring onion and half the dress­ing in a bowl. Di­vide among let­tuce leaves, top with meat­balls, re­main­ing herbs and dress­ing and fried ver­mi­celli. Serve with lime wedges. PER SERVE • 27G PRO­TEIN • 17G SAT FAT • 34G CARB • 13G SUG­ARS • 2265MG SODIUM • 800 CAL (3350KJ)

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