Black pepper pork noodle salad
Method
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Boil the kettle. Put the noodles in a pan and pour over boiling water to cover. Allow to soak for 8 minutes until softened.
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Heat a wok or frying pan until very hot. Add the oil, then the pork mince with lots of freshly ground black pepper. Break up the mince with a wooden spoon, giving it time to brown before stirring.
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When browned all over, add the white parts of the spring onion and half of the green. Stir-fry for 1 minute. Add the soy sauce - it will bubble up quickly and thicken. Immediately transfer the pork mince to a serving bowl.
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Drain the noodles and stir into the meat along with the red pepper and remaining spring onion. This can be served warm, at room temperature or cold.
Ingredients
- 50g/1¾oz rice vermicelli noodles
- 1 tsp vegetable oil
- 100g/3½oz pork mince
- ½ tsp freshly ground black pepper
- 2 tsp soy sauce
- 2 spring onions, chopped
- ½ red pepper, thinly sliced
- 50g/1¾oz rice vermicelli noodles
- 1 tsp vegetable oil
- 100g/3½oz pork mince
- ½ tsp freshly ground black pepper
- 2 tsp soy sauce
- 2 spring onions, chopped
- ½ red pepper, thinly sliced
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Black pepper pork noodle salad
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Meat, fish and poultry