Thai noodle salad

This Thai noodle salad is perfect for midweek meals and lunches, or potlucks and gatherings.

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

125g rice vermicelli noodles

150g bean sprouts

2 limes, zest and juice

2 tablespoons salt-reduced soy sauce

2 teaspoons soft brown sugarlight brown cane sugarX

1 red onion, thinly sliced

3 cups chopped salad vegetables such as carrots, spring onion, red capsicums, tomatoes, cucumber

2 little gem lettuces, leaves separated, roughly torn

spray oil

500g lean pork mince

5cm piece fresh ginger, grated

1 teaspoon minced garlic

1 teaspoon chilli powder

Instructions

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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.

Variations

Make it gluten free: Use gluten-free soy sauce.

Nutrition Info (per serve)

Calories 378 cal

Kilojoules 1580 kJ

Protein 31 g

Total fat 13 g

Saturated fat 4 g

Carbohydrates 35 g

Sugar 8 g

Dietary fibre 3 g

Sodium 420 mg

Calcium 70 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.