Barbecued Pork and Crunchy Noodle Salad

 

Ingredients:

10 trimmed red radishes, sliced thinly, cut into matchsticks

1 large red capsicum, sliced thinly

2 baby buk choy, sliced thinly

1 cup bean sprouts

1/2 cup roasted slivered almonds

2 x 100g  packets fried noodles

400g chinese barbecued pork, sliced thinly

SWEET AND SOUR DRESSING:

1/4 cup (60ml) peanut oil

2 tbsp white vinegar

2 tbsp brown sugar

2 tbsp light soy sauce

1 tsp sesame oil

1 clove garlic, crushed

Method:

1.  Make sweet and sour dressing.

2  Place radish, capsicum and buk choy in large bowl with remaining ingredients and dressing; toss lightly.

SWEET AND SOUR DRESSING:  Place ingredients in screw-top jar; shake well.

 

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