Noodle salad with pork mince and Vietnamese sauce
with crispy veggies and fresh herbs
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
50 g
Rice noodles
100 g
Farmer's mincemeat
(May be present Soy, Wheat, Egg, Mustard, Celery)
10 g
Garlic-ginger-chili mix
½ piece
Red onion
½ piece
Carrot
½ piece
Romano pepper
1 piece
Persian cucumber
piece
[Persian] cucumber
5 g
Mint, coriander & Thai basil
½ sachet(s)
Vietnamese-style sauce
(Contains Soy, Wheat)
5 milliliters
Sesame oil
(Contains Sesame)
5 milliliters
Fish sauce
(Contains Fish)
10 g
Unsalted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
Not included in your delivery
1 tablespoon
White wine vinegar
1 teaspoon
Sugar
½ tablespoon
Sunflower oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water for the noodles in a pot or saucepan.
- Chop the onion into half rings and chop the Romano pepper into strips.
- Chop the cucumber into thin crescents.
- Grate the carrot.
Did you know... Carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs
- In a bowl, mix the white wine vinegar with the sugar. Add the cucumber, toss well and set aside.
- Chop the fresh herbs.
- In a second bowl, mix half of the fresh herbs with the grated carrot and the sesame oil. Season with salt and pepper.
- Cook the noodles for 4 - 5 minutes until al dente, then drain, rinse under cold water and transfer to a salad bowl.
- Heat a drizzle of sunflower oil in a frying pan and fry the garlic mix with the onion, Romano pepper and minced pork for 4 - 5 minutes over high heat, separating the meat as you do so. Season to taste with salt and pepper.
- Mix the noodles with the Vietnamese-style sauce and the fish sauce (see Tip).
Health tip: If you're watching your salt intake, use just half of the fish sauce and then add more later as preferred when serving.
- Add the carrot and the cucumber to the noodles and toss well.
- Transfer the warm vegetables and mincemeat to the noodles as well and toss again. Season to taste with salt and pepper.
- Serve the noodle salad in bowls.
- Garnish with the peanuts and the rest of the fresh herbs.