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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This Thai noodle salad is perfect for midweek meals and lunches, or potlucks and gatherings.
1 Place noodles and bean sprouts in a heatproof bowl and cover with boiling water. Leave for 5 minutes or until noodles are tender. Drain and cool under running water. Drain once again and return to bowl.
2 Mix lime zest and lime juice, soy sauce and sugar together and add to noodles and sprouts. Toss to coat evenly. Add red onion, salad vegetables and lettuce.
3 Heat a non-stick frying pan with oil spray and stir-fry pork mince until evenly browned. Add grated ginger, garlic and chilli powder and cook for 7-8 minutes, stirring from time to time. Mix into the noodles. Spoon into bowls and serve warm topped with fresh coriander and extra lime wedges if you prefer.
Make it gluten free: Use gluten-free soy sauce.
Calories 378 cal
Kilojoules 1580 kJ
Total fat 13 g
Saturated fat 4 g
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