Satay Pork Vermicelli Rice Noodle Salad
Credit: Whisk Media Group
Review
Print
CollectRecipe Shopping List
Satay Pork Vermicelli Rice Noodle Salad
Ingredients:
Satay Pork
Vermicelli Rice Noodle Salad
Another Satay recipe to try
Use Passage to Asia Satay sauce to make this easy and delicious Gado Gado Chicken salad
Click here to get the recipe.
Click here to get the recipe.
Satay Pork
- Slice pork fillet into 1cm thick slices and season with salt and pepper
- Heat oil in a large non-stick frying pan over medium-high heat. Cook 1-2 minutes or until golden and cooked through. Remove and set aside
- Reduce heat to medium-low and stir in Satay Chicken Stir-fry Sauce and water. Simmer a few minutes. Remove from heat and cool
Vermicelli Rice Noodle Salad
- Place noodles into a large heatproof bowl and cover with boiling water. Stand for 5 minutes and use a fork to loosen noodles. Drain and rinse in cold water and return to bowl. Use kitchen scissors to cut strands into manageable lengths
- Add cabbage, carrot, capsicum, green onions, sprouts, coriander and mint; mix well
- To serve, spoon about 2 tablespoons of the cooled satay sauce over salad, along with juice of half a lime. Toss to mix well
- Place salad onto serving platter and arrange pork over the top. Drizzle remaining satay sauce over the top and garnish with extra herbs, fried shallots and lime wedges
Tips & Hints:
- Satay Chicken Stir-fry Sauce should be pouring consistency. Add more water if too thick or simmer longer if too thin
More Noodles Recipes from Passage to Asia
Latest Tips from Passage to Asia
Don't give up on your stir-fry just because you can't find the vegetables you want! These vegetable substitutes will help you make any stir-fry tasty, and you might just find a new favourite ingredient.
In partnership and featuring recipes from Passage to Asia.
Learn how to use this delicious sauce in everything from 15 minutes stir-fries to day-long slow cooks! Make any meal easy with Hoisin & Garlic Stir-fry Sauce.
In partnership and featuring recipes from Passage to Asia.
No reviews for this recipe yet.
Feedback and Reviews