Preparation time is 25minutes
Cook time is 10minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 12.85 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 125grams dried rice vermicelli noodles
- 2tablespoons fish sauce
- 150grams green beans, halved lengthways
- 1 carrot, peeled into ribbons
- 2/3 cup fresh coriander leaves
- 1 Lebanese cucumber, thinly sliced
- 2/3 cup fresh mint leaves
- 1tablespoons lime juice (plus 2 wedges to serve)
- 1/3 cup peanuts, toasted, coarsely chopped
- 1tablespoons olive oil
- 2tablespoons brown sugar
- 1/2 cup Vietnamese salad dressing
- 4 pork cutlets
- 1tablespoons lemongrass paste
Nutrition per serving
3020kJ / 720Cal
3020 Kilojoules or 720 Calories
35% of daily energy intake*
Protein
44.5grams
Fat
36.0grams
Carbs
52.8grams
Sugars
22.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Combine lemongrass paste, sugar, fish sauce and lime juice in a bowl. Add pork and turn to coat.
Step 2 of 4
Meanwhile, cook noodles in boiling water according to packet instructions, adding beans for the last minute of cooking time. Drain. Refresh under cold water. Drain. Transfer to a large bowl.
Step 3 of 4
Heat oil in a large frying pan over medium-high heat. Cook pork, basting with any leftover marinade, for 4 minutes on each side or until cooked through and caramelised (see tip).
Step 4 of 4
Meanwhile, add carrot, cucumber, mint, coriander and dressing to noodle mixture. Toss to coat. Serve pork with noodle salad and scattered with peanuts.
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