Thai Noodle Salad Recipe

Ingredients :

Serves 4
Preparation time : 15 minutes, plus cooling
Cooking time : 5 minutes

• 200g (7oz) flat rice noodles

• 1 tablespoon sesame oil

• 12.5g (4oz) pork fillet, diced

• 1 tablespoon light soy sauce

• 1 tablespoon sesame seeds, toasted

• 2 shallots, peeled and chopped

• 12 baby sweet corn, chopped

• 75g (3oz) bean sprouts

• 75g (3oz) peanuts, chopped and toasted

• 4 tablespoons chopped fresh coriander
  
  Lime and coconut dressing :

• 2 garlic cloves, crushed

• 2 tablespoons lime juice

• ½ lemongrass stalk, finely chopped

• ½ red chili, chopped

• 125ml (4 fl oz) reduced-fat coconut milk

• 1 tablespoon Thai fish sauce

• salt

Method :

1. Cook the noodles according to the instructions on the packet. Drain.

2. Meanwhile heat the sesame oil in a frying pan and gently fry the diced pork for 1-2 minutes. Stir in the soy sauce and cook for 1-2 minutes or until the pork is sticky and coated. Set aside to cool.

3. Stir the sesame seeds, shallots, sweet corn and bean sprouts into the cold pork.

4. Make the dressing by mixing together all the ingredients in a bowl.

5. Stir the dressing through the noodles and pork, add the peanuts and coriander and serve immediately.

Variations :

For rice & prawn salad, cook 250g (8oz) rice according to the packet instructions. Replace the pork with 350g (11½oz) peeled, cooked prawns. Rather than frying the prawns, simply stir them through the soy sauce.