Pork & rice noodle salad

You don't need a miracle to get dinner on the table fast — just add this 15-minute meal to your recipe repertoire.

• 100g dried rice vermicelli noodles
• 300g pork fillet, excess fat trimmed, thinly sliced
• 2 garlic cloves, crushed
• 1 tablespoon peanut oil
• 1 tablespoon rice wine vinegar
• 2 tablespoons fresh lime juice
• 2 tablespoons fish sauce
• 1 tablespoon sweet chilli sauce (see note)
• 110g (2 cups) bean sprouts
• 1 Lebanese cucumber, halved lengthways, seeds removed, thinly sliced
• 1 carrot, coarsely grated
• 1 1/2 cups fresh mint leaves
• 1 cup fresh coriander leaves

Energy 1020kJ	Fat saturated 1.50g
Fat Total 6.50g	Carbohydrate sugars g
Carbohydrate Total 27.00g	Dietary Fibre 3.50g
Protein 20.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 2 minutes or until tender. Use a fork to separate noodles. Rinse under cold running water. Drain. Return to bowl.

2. Step 2

   Place the pork and garlic in a bowl. Season with salt and toss to coat. Heat the oil in a wok over high heat until just smoking. Swirl to coat. Add half the pork and stir-fry for 1-2 minutes or until just cooked through. Add to the noodles. Repeat with the remaining pork.

3. Step 3

   Whisk the vinegar, lime juice, fish sauce and sweet chilli sauce in a bowl.

4. Step 4

   Add the dressing, bean sprouts, cucumber, carrot, mint and coriander to the noodle mixture. Toss to combine.

Use gluten-free sweet chilli sauce if you want this recipe to be gluten free.

Swap it: For something different, swap the pork for beef fillet.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.