Just a quick, fresh salad here, perfect for a warm summer’s night- fresh, hot, crunchy and vibrant flavours and it can easily be substituted with whatever you have in. Also great cold the next day in a lunch box! The glass noodles are incredibly fine and have a good bite to them, they shouldn’t be mushy.
As always, I did way too much but let’s say this does 2 main meals and 2 small lunch portions…
- 3 blocks of glass (mung bean) noodles/ or roughly 2/3 of a whole packet
- 3-4 Thai shallots, finely sliced
- 2-3 spring onions finely sliced
- a small piece of lean pork (200g or thereabouts), chopped into small bits
- a big handful of coriander leaves, torn
- a small handful of peanuts, crushed
- 1 stalk of celery, thinly sliced
- 3 small red chillies, finely chopped
- juice of 1 large or 2 small limes
- a big glug of fish sauce
While the noodles soften, heat a small pan of water until boiling and drop in the pork. It’ll be cooked in just a few minutes, skim off any scum, the drain when cooked.
Mix all the cooked and raw ingredients together in a bowl well, let it sit for around 5 minutes to absorb some of the dressing.
Serve, sprinkling over some extra coriander leaves and/or peanuts if you wish.
Best served with a cold beer and eaten outside :)
