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