This salad is super fresh and light but packed with lots of flavour from the crispy pork mince, herbs and tangy dressing.
This Week
2 Dec - 8 Dec
Crunchy Thai Crispy Pork Salad with Vermicelli Noodles
- Under 30 minutes
- 4
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Meal Prep Guide
Finely slice half a small cabbage (store in an airtight container in the fridge).
Cook 1 ½ cups of edamame beans, and rinse under cold water (store in an airtight container in the fridge).
Roast ½ cup cashews (allow to cool and store in an airtight container in the pantry).
Make the dressing (store in a glass jar in the fridge).
Ingredients:
- 2 Tbsp fish sauce
- 1 lemon (juice)
- 1 Tbsp olive oil
- 1 Tbsp rice wine vinegar
- 2 tsp coconut sugar
Method:
- Add all of the ingredients into a small glass jar, and shake well to combine.
Tips
Tips
- When you’re cooking the pork mince, you want to get it nice and brown before adding the sauces so it gets crispy and caramelised instead of stewing.
- Once you’ve cooked the noodles drain them and then rinse under cold water – this stops the noodles from going gluggy.
Shortcuts
Vegetables
- You can use any colour cabbage you’d like.
- Swap out the mint for Vietnamese mint or Thai basil.
Protein
- You can swap out the pork mince for chicken mince if you’d prefer.
- For a vegetarian option you can make tofu mince. Use a 300g block of extra firm tofu, pat dry and then crumble into a mince like consistency. Cook it the same way you’d cook the pork mince in this recipe.
Other
- Swap out the cashews for peanuts.
Ingredients
Crispy pork
- 1 Tbsp coconut oil/olive oil
- 1 red onion (finely diced)
- 1 chilli (finely chopped)
- 1 garlic clove (crushed)
- 1 Tbsp ginger (grated)
- 600g pork mince
- 2 Tbsp tamari
- 2 Tbsp fish sauce
- 2 limes (juice)
- 1 Tbsp coconut sugar
Salad
- 125g vermicelli noodles
- ½ small cabbage (finely sliced)
- 1 ½ cups edamame beans (shelled)
- 1 cup coriander (finely chopped)
- ½ cup mint (finely chopped)
- ½ cup roasted cashews (roughly chopped)
Dressing
- 2 Tbsp fish sauce
- 1 lemon (juice)
- 1 Tbsp olive oil
- 1 Tbsp rice wine vinegar
- 1 Tbsp coconut sugar
Method
- Cook the edamame beans as per packet instructions. Once cooked, rinse under cold water, drain and set aside.
- To make the dressing simply add all the ingredients into a small jar and shake well to combine.
- Heat the coconut oil in a large pan or wok over medium heat. Add the red onion, ginger, chilli and garlic; cook for a few minutes until the onion starts to soften.
- Turn up the heat and add the pork mince. Cook until it’s starting to look nice and crispy in places and there is no moisture left in the pan. Then add the fish sauce, tamari, coconut sugar, and lime juice. Cook for a few more minutes until caramelised.
- Cook the noodles as per packet instructions, then rinse under cold water and drain.
- Pop all of the other salad ingredients into small bowls ready to assemble.
- When you’re ready to plate up, you can grab a large salad bowl, add all the ingredients (noodles, cabbage, edamame beans, herbs, chilli, cashews, pork and dressing) and toss together. Alternatively, you can add all the elements in little sections on each plate (like the image) and drizzle over the dressing.
Variations
Vegetables
- You can use any colour cabbage you’d like.
- Swap out the mint for Vietnamese mint or Thai basil.
Protein
- You can swap out the pork mince for chicken mince if you’d prefer.
- For a vegetarian option you can make tofu mince. Use a 300g block of extra firm tofu, pat dry and then crumble into a mince like consistency. Cook it the same way you’d cook the pork mince in this recipe.
Other
- Swap out the cashews for peanuts.
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