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    Ingredients
    500 g Lean Pork Mince
    3 tbsp fresh coriander, finely chopped
    2 tsp fish sauce
    2 tbsp sweet chilli sauce
    1 tbsp flour
    1 tbsp oil
    300 g vermicelli (cellophane) noodles
    1 large carrot, cut into thin strips

    Dressing

    1 bunch coriander, finely chopped
    1 tbsp grated ginger
    1 Spanish (red) onion, thinly sliced
    2 tsp brown sugar
    ½ cup fresh lime juice
    2 tbsp fish sauce
    1 ½ tbsp peanut oil
    1 2 red chillies, finely chopped
    Directions
    Combine mince, coriander, fish and chilli sauce and flour, mix well. Shape into small balls, chill for 30 minutes.

    Place noodles in a large bowl, cover with boiling water. Leave until soft, approximately 30 minutes. Combine dressing ingredients.

    Heat oil in a fry pan and cook pork balls over medium heat for 8–10 minutes till brown.

    Combine noodles, pork, carrot, pour over dressing, toss well. Serve.


    Cooking Time: <1 hr
    Dish Type: Salad
    Occasion: Casual,Dinner for 2
    Special Diets: None
    Cuisine: Asian
    Kids Friendly: Probably not