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CHICKEN
BARBECUED PORK AND NOODLE SALAD
Because
you simply slice the cooked meat for this
salad, buy the best-quality pork fillet
available from your nearest Asian barbecued-meat
takeaway shop - don't forget to buy the
pickled ginger there, too.
200
g daikon
800 g fresh egg noodles
1/4 cup drained pickled ginger
500 g Chinese barbecued pork, sliced thinly
150 g snow peas, sliced thinly
1/2 cup coarsely chopped toasted cashews
CHILI
DRESSING
2 teaspoons sambal oelek
1 teaspoon fish sauce
1/3 cup peanut oil
1/3 cup lime juice
1 clove garlic, crushed
1 tablespoon brown sugar
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Cut
daikon into 5cm lengths; cut lengths into matchstick-sized
pieces.
Place
noodles in large heatproof bowl, cover with boiling
water, stand about 2 minutes or until just tender;
drain.
Cut
ginger into narrow strips.
Gently
toss daikon, noodles, ginger, pork, snow peas
and nuts in large bowl with dressing.
CHILI
DRESSING
Combine ingredients in screw-top jar; mix well.
Serves
4.
TIP:
You need to buy a medium-sized daikon, the Japanese
carrot-shaped large white radish, in order to
have the 200g of trimmed peeled uncooked daikon
required for this recipe.
[Salads:
Simple, Fast and Fresh, The Australian Women's
Weekly Cookbooks]
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