500g bacon pieces, cut into 5cm pieces
5cm piece of ginger
1 clove garlic
1 teasp. black peppercorns
130g thin egg noodles
100g mangetout, thinly sliced
1 carrot, peeled and finely sliced
¼ Chinese cabbage, finely shredded
½ red onion, finely sliced
1 red pepper, deseeded and thinly sliced
2 tablesp. coriander leaves, chopped
2 tablesp. mint leaves, chopped
60g roasted cashew nuts
Salt and freshly ground black pepper
Zest and juice of 1 lime
2 tablesp. fish sauce
1 tablesp. brown sugar
1 red chilli, finely chopped
5cm piece of ginger, finely grated
2 garlic cloves, peeled and crushed
2 tablesp. olive oil
Have dinner on the table in no time with this tasty salad.
Place the bacon pieces in a saucepan, add in the piece of ginger, whole garlic clove and chilli and peppercorns. Cover with cold water. Bring to the boil then reduce to a simmer and allow to cook, covered, for half an hour. Remove the bacon and allow to cool. Discard the cooking liquid.
Cook the noodles according to the packet instructions. Drain and cool.
Mix together the dressing ingredients, stir well to dissolve the sugar.
In a large serving bowl combine the bacon, noodles, mangetout, carrot, cabbage, red onion and red pepper. Keep aside a little coriander and mint leaves to sprinkle over the final dish, mix the rest through the noodle and vegetable mixture along with the dressing. Mix well. Taste and season.
To serve, sprinkle over the remaining herbs and cashew nuts. Serve with some crusty bread.
Sprinkle over the remaining herbs and cashew nuts. Serve with some crusty bread.
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