Asian pork salad

Go beyond simple salads with this Asian-inspired version starring barbecue pork and rice noodles.
Photography by Ben Dearnley
•    Ingredients
•    Nutrition
•    Specials
•    100g vermicelli rice noodles
•    2 tablespoons rice vinegar
•    1 small red chilli, seeds removed, finely chopped
•    1/3 cup (80ml) light soy sauce
•    1 teaspoon sesame oil
•    1 tablespoon fresh lime juice
•    100g Asian salad greens
•    100g snow peas, trimmed, blanched
•    1 tablespoon pickled ginger (see note)
•    1 yellow or red capsicum, thinly sliced
•    300g Asian barbecue pork (see note), thinly sliced
•    50g Japanese rice crackers, roughly broken, to serve
Step 1
Place noodles in a bowl and cover with boiling water. Stand for 5 minutes, drain, refresh in cold water, drain again.
Step 2
Whisk vinegar, chilli, soy, oil and juice in a bowl. Combine greens, peas, ginger, capsicum and pork. Toss with noodles and dressing and serve with crackers.