With its soft pork noodle balls, and aromatic Asian salad, this light and fresh recipe makes for a simple weeknight dinner and an even better workday lunch!
The pork and noodle balls can be made with chicken or beef, if you prefer. Dressing is best made close to serving, as coconut oil will solidify if made ahead and refrigerated. If it does solidify, stand at room temperature for 30 minutes or warm in 10-second bursts on MEDIUM (50%) power in the microwave, stirring, until just melted.
If you love noodle recipes, then try a few of our simple noodle stir-fry recipes.
Ingredients
Dressing
Method
1.Place vermicelli in a small heatproof bowl, cover with boiling water, stand for 5 minutes or until soft; drain well. Use scissors to cut noodles into shorter lengths.
2.Combine vermicelli, pork, half the green onion, egg white, fish sauce, rind and chopped coriander in a large bowl. Shape heaped tablespoons of mixture into balls.
3.Heat coconut oil in a large frying pan over medium heat; cook balls, for 10 minutes, shaking pan occasionally, or until browned all over and cooked through. Transfer to a medium heatproof bowl. Cover to keep warm.
4.Meanwhile, using a vegetable peeler, peel carrot into long thin ribbons. Combine wombok, remaining green onion, carrot, kale, tomato and half the coriander leaves in a large bowl.
5.Make dressing.
6.Pour half the dressing over pork balls; toss to coat. Toss remaining dressing through salad.
7.Serve pork balls on salad topped with remaining coriander leaves.
Dressing
8.Whisk ingredients in a small bowl until combined. Pork noodle balls with Asian salad Use a vegetable peeler to slice thin ribbons from the cucumber and carrot. This traditional Vietnamese lunch is eaten by tearing off a piece of pancake and placing it inside a lettuce leaf, along with prawns, vegetables, sprouts and herbs; it is then rolled up and dipped into a sauce.
Pork balls can be prepared to the end of step 2 a day ahead; keep covered in the fridge.
Note
