Ingredients
- 100 g (3½ oz) rice vermicelli
- 300 g (10 oz) Asian barbecued pork, thinly sliced
- 100 g (3½ oz) Asian salad greens
- 1 red or yellow capsicum (bell pepper), halved, seeded and thinly sliced
- 1 tablespoon gari (pink pickled ginger), chopped (optional)
- ⅓ cup (10 g) fresh coriander (cilantro) leaves, chopped
- ¼ cup (7 g) chopped fresh mint
- 100 g (3½ oz) snow peas (mangetout), trimmed and blanched
- 2 tablespoons salt–reduced soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons fresh lime juice
- 1 teaspoon sesame oil
- 1 small red chilli, seeded and finely chopped
Preparation
- Soak the noodles according to the packet instructions.
- Drain well and cut into shorter lengths, if preferred.
- To make the salad dressing, whisk together all of the ingredients in a small bowl.
- Set aside.
- Combine the pork, Asian salad greens, capsicum, gari, coriander, mint and snow peas, if using, in a large bowl.
- Add the noodles and dressing and toss to coat.
- Divide among serving bowls and serve immediately.