With noodles, herbs, nuts and fresh veg, this salad is a plateful of health
This salad is completely customisable. Build it with what you like or have access to.
This salad is completely customisable. Build it with what you like or have access to. A mandoline and julienne peeler make light work of the vegetable prep.
Try this with my lemongrass pork patties recipe.
Vermicelli noodle salad
Chilli honey peanuts
- 100g roasted unsalted peanuts
- 40g honey
- 1 teaspoon salt flakes
- 1/8 teaspoon dried chilli
Quick red onion pickle
- ½ red onion, very finely sliced
- 2 tablespoons apple cider
- 1 tablespoon caster sugar
- 1 teaspoon freshly ground pepper
- 100g dried vermicelli noodles
- ½ iceberg lettuce, shredded
- ¼ Oak leaf lettuce, optional
- 2 carrots, julienned or grated
- 1 cucumber, finely sliced
- 1 cup bean sprouts
- 2 cups herbs such as coriander leaves, mint, Thai basil or shiso
- Lime, to serve
- 1 x quantity of dressing from pork patties
- 1 x pork patties recipe (opposite) or prawns, grilled steak or shredded chicken
Method
- For the peanuts, preheat the oven to 180C/170C fan forced. In a bowl, combine peanuts, honey, salt, and chilli. Toss to coat. Lay them out in a single layer on a baking tray lined with parchment paper. Bake for 15-20 minutes, tossing occasionally with a fork so one side doesn’t burn. Let the peanuts cool, stirring occasionally to prevent sticking.
- For the quick pickle, place the onions into a jar with vinegar, sugar and black pepper. Shake well. The onions will keep for up to 2 weeks.
- Meanwhile, prepare the vermicelli noodles according to packet instructions. Rinse under cold water. Prep your vegetables.
- Lay everything out – noodles, vegetables, herbs, limes, quick pickle and peanuts – alongside a bowl of pork patties and dressing. To make bowls, assemble as you like, top with hot patties, and pour over the dressing.
Serves 4