Pork Rice Noodle Salad

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The ingredient of Pork Rice Noodle Salad

• 100g dried rice vermicelli noodles
• 300g pork fillet excess fat trimmed thinly sliced
• 2 garlic cloves crushed
• 1 tbsp peanut oil
• 1 tbsp rice wine vinegar
• 2 tbsp blithe lime juice
• 2 tbsp fish sauce
• 1 tbsp sweet chilli sauce see note
• 110g 2 cups bean sprouts
• 1 lebanese cucumber halved lengthways seeds removed thinly sliced
• 1 carrot scratchily grated
• 1 1 2 cups buoyant mint leaves
• 1 cup fresh coriander leaves

The Instruction of pork rice noodle salad

• place noodles in a heatproof bowl cover afterward boiling water set aside for 2 minutes or until tender use a fork to separate noodles rinse numb chilly frosty handing out water drain return to bowl
• place the pork and garlic in a bowl season behind salt and toss to coat heat the oil in a wok on top of higher than high heat until just smoking swirl to coat go to half the pork and stir fry for 1 2 minutes or until just cooked through build up to the noodles repeat next the enduring surviving pork
• raise a fuss the vinegar lime juice fish sauce and sweet chilli sauce in a bowl
• mount up the dressing bean sprouts cucumber carrot mint and coriander to the noodle mixture toss to combine

Nutritions of Pork Rice Noodle Salad

calories: 243 78 calories
calories: 6 5 grams fat
calories: 1 5 grams saturated fat
calories: 27 grams carbohydrates
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calories: 20 grams protein
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