If you can't find wide rice stick noodles for this Thai-inspired salad, use fettuccine and increase the cooking by a minute or two.
- Portion size 4 servings
Ingredients
Method
In large pot of boiling salted water, cook rice noodles for 5 minutes or until tender but firm. Drain and chill under cold water; drain and set aside.
Meanwhile, thinly slice pork across the grain; set aside.
In large bowl, whisk peanut butter with ketchup until smooth; whisk in chicken stock, lime juice, oil, fish sauce and salt. Add noodles, radishes, coriander and onion; toss. Stir in cabbage.
Top with pork; sprinkle with peanuts. Toss to serve.
Nutritional facts <b>Per serving:</b> about
- Sodium 1334 mg
- Protein 32 g
- Calories 616.0
- Total fat 25 g
- Cholesterol 46 mg
- Saturated fat 4 g
- Total carbohydrate 67 g
%RDI
- Iron 17.0
- Folate 44.0
- Calcium 8.0
- Vitamin A 9.0
- Vitamin C 38.0
