- Dish Type Roast
- Occasion Weeknight Dinner
- Cut Rolled Leg
- Serves 4
- Prep Time 15 mins
- Cook Time 5 mins
Ingredients
- 100g rice vermicelli noodles
- ½ cup coconut cream
- 2 tbsp crunchy peanut butter
- 1 tbsp oyster sauce
- 1 tbsp sweet chilli sauce
- 1 tbsp lime juice
- 1 garlic clove, crushed
- 1 Family Chef Roast Pork
- 2 green shallots, thinly sliced
- 225g can sliced water chestnuts, rinsed, drained, thinly sliced
- 3 baby cos lettuce, leaves separated, washed
- 1/3 cup salted roasted peanuts
- 1 long red chilli, thinly sliced
- ½ cup fresh coriander leaves
Directions
STEP 1
purchase your pre cooked roast from your local Indi Supermarket deli
STEP 2
Cook the noodles in a saucepan of boiling water over high heat for 3 mins or until just tender. Drain. Rinse under warm water then drain well.
STEP 3
Meanwhile, combine the coconut cream, peanut butter, sauces, lime juice, garlic and 2 tbsp water in a small saucepan over medium heat. Bring to a simmer. Simmer, uncovered, for 2-3 mins or until sauce thickens slightly.
STEP 4
Remove crackle from the pork. Cut crackle into 1cm pieces. Thinly slice pork; then cut into matchstick-sized pieces. Toss pork with the shallots and water chestnuts.
STEP 5
Place the lettuce leaves on serving plates. Top with the noodles and pork mixture. Drizzle over the satay sauce. Serve sprinkled with the peanuts, chilli and coriander.