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Vietnamese-style pork noodles
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8 Waitrose lemon grass, chilli and lime pork kebabs
2 tbsp sweet chilli sauce
3 essential Waitrose limes, juice of 2, 1 in wedges
2 tbsp fish sauce
2 shallots, finely sliced
1 essential Waitrose cucumber, julienned
2 large carrots, julienned
180g dried rice noodles
1 tbsp toasted sesame oil
25g Thai basil, leaves picked
1. Cook the kebabs according to pack instructions. Meanwhile, in a medium bowl, combine the sweet chilli sauce, lime juice and fi sh sauce. Mix in the shallots, cucumber and carrots; set aside. Cook the noodles according to pack instructions, then rinse under cold water and toss in a bowl with the sesame oil.
2. Toss the vegetables and dressing through the noodles, then divide between 4 bowls. Arrange the kebabs on top, scatter over the Thai basil leaves and serve with the remaining lime wedges for squeezing over.
This recipe first appeared in Waitrose Food, July 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in Thu Jun 28 16:42:32 BST 2018.