ASIAN PORK & NOODLE SALAD

SERVES 4 PREP 15 MINS COOK 10 MINS PER SERVE 1835kj COST $$$$$ 2 tbsp peanut oil 500g pork, minced 2 eschalots, thinly sliced 2 garlic cloves, crushed 2 tsp grated fresh ginger 175g sweet mini capsicums, seeded, chopped 150g snow peas, thinly sliced 250g dried rice vermicelli noodles 4 kaffir lime leaves, chopped 1 cup coriander leaves 1 cup mint leaves 1 long red chilli, thinly sliced bean sprouts, chopped peanuts (see tip), lime wedges, to serve

DRESSING

¼ cup lime juice 2 tbsp fish sauce 2 tbsp brown sugar

1 In a wok or large frying pan, heat half oil on high. Saute pork 8 mins until browned, breaking up any lumps.

2 Add eschalot, garlic and ginger, and saute 1 min. Transfer to a bowl and set aside.

3 Place noodles in a bowl and cover with boiling water. Set aside 1 min until softened. Drain and rinse under cold water. Drain well.

4 In same wok, heat remaining oil on high. Stir-fry capsicum, snow peas and lime leaves 1 min. Return pork mixture to wok.

5 DRESSING In a jug, whisk all ingredients together. Season.

6 In a large bowl, toss noodles, pork mixture, herbs, chilli and dressing.

7 Serve topped with bean sprouts and peanuts. Accompany with lime wedges.