Wake up your taste buds with this superhealthy, low-fat Asian-style salad
Ingredients
- 250g vermicelli rice noodles
- 4 carrots, cut into matchsticks
- 1 large red onion, thinly sliced
- handful each mint and coriander leaves
- juice 6 limes
- 2 tbsp caster sugar
- 1 tbsp fish sauce
- 2 red chillies, cut into thin slices
- drizzle vegetable oil
- 300g lean pork mince
Method
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Pour boiling water over the noodles and let sit for 5 mins. Rinse under cold water and thoroughly drain before placing in serving bowl. Add the carrots, onion and half the herbs.
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Meanwhile, make the dressing by mixing the lime juice, sugar and fish sauce, along with half the chillies.
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Heat a non-stick frying pan or wok until extremely hot, then add a drizzle of oil. Cook the mince until it browns, breaking it up with the back of a wooden spoon and making sure it is cooked through. Tip over the noodle mixture, then toss over the dressing, giving everything a good mix. Serve in bowls, with the remaining herbs and chilli slices scattered on top.