Well, in this case, on your chopstick -but it just doesn’t sound as good.
The other night I made a delicious roast pork for dinner and the leftovers were sitting in the fridge screaming out for attention.
My mind immediately wandered to a freshly toasted sandwich piled high with thick slices of pork and lashings of sweet apple sauce, but then I chastised myself for being too predictable (and unhealthy).
As it was cloudy and windy outside I decided to go with something fresh and spicy. Perhaps that is because I’m a little bit loopy, or maybe I’m craving Summer even though Winter just started. Yep, let’s go with that.
Anyway, I’ve been meaning to use the ingredients I got from the Asian grocery the other week and this was the perfect opportunity. If you’re wondering about the kaffir lime leaves, don’t worry they didn’t go to waste. I put them in a little container and froze them. They keep beautifully and defrost at room temperature without any damage to the texture or taste.
If you don’t have any leftover roast pork for this salad, it’s also excellent with BBQ Pork or Duck bought from Chinatown or even shredded roast chicken.
Happy cooking, Christie
Spicy pork and noodle salad
serves 2 hungry people for lunch (easily doubled or tripled)
100g rice noodles
200g roast or BBQ pork, sliced thinly
1 small cucumber
1/2 small bunch coriander (cilantro), leaves and stems chopped
1 tablespoon honey
1 tablespoon soy sauce
1 tablespoon chilli sauce
1 tablespoon sesame oil
Place the rice noodles in a large bowl and cover with boiling water. Separate the noodles slightly with a fork and cover the bowl with a clean tea towel. Leave to soak and soften for 10 minutes while you prepare the vegetables.
Grate the carrot and cucumber and squeeze out any excess moisture. Set aside.
Mix together the honey, soy, chilli and sesame oil in a small bowl. Taste and add a little more of each ingredient if necessary.
Check the rice noodles by tasting one, then drain them thoroughly.
Combine rice noodles, pork, carrot, cucumber and coriander in a large bowl.
Add the dressing and mix with tongs until all ingredients are well coated.
Season with white pepper then serve garnished with extra coriander and chilli, if you like.