How to make a Thai pork and noodle salad

As the winter chill begins to bite this noodle number is the perfect choice for a meaty and warming bowl that is light to boot

Thai pork and noodle salad

Prep: 10 minutes

Cook: 10 minutes

Serves 4

​225g vermicelli rice noodles
1 tablespoon oil
225g minced pork
3 tbsp Very Lazy chopped garlic
1 tbsp Very Lazy chopped ginger
4 tbsp Very Lazy chopped chillies
1 tbsp caster sugar
150g cooked peeled prawns
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp caster sugar
50g roasted peanuts, chopped
6 spring onions, finely chopped
2 tbsp freshly chopped coriander
Extra chillies and shredded spring onions, to serve

Place the noodles in a large bowl and cover with boiling water. Leave to stand for 3 minutes. Rinse thoroughly in cold water and drain well and place in a bowl.

Heat the oil in a wok or frying pan, add the pork, garlic, ginger, chillies and sugar and stir- fry for 3-4 minutes until the pork is cooked. Stir the mixture into the noodles with the prawns.

In a small bowl mix together the fish sauce, lime juice and sugar, stir until the sugar has dissolved. Pour over the noodles and mix well. Stir in most of the peanuts, reserving a few for decoration, spring onions and coriander and mix well.

Serve in bowls, garnished with the reserved peanuts, chillies and spring onions.

Recipe from verylazy.com