Roast pork and herb salad with sweet and sour dressing

Roast pork and herb salad with sweet and sour dressing

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  • 0:30 Prep
  • 6 Servings
  • Capable cooks

Featured in
Pork recipes, Nutrition information


  • 250g Chang's dried rice vermicelli noodles
  • 300g roast pork, thinly sliced
  • 1 red capsicum, thinly sliced
  • 80g beansprouts, trimmed
  • 1 Lebanese cucumber, halved, deseeded, thinly sliced
  • 1 cup fresh coriander leaves
  • 1 cup fresh mint leaves

Sweet and sour dressing

  • 2 small red chillies, deseeded, finely chopped
  • 2 tablespoons lime juice
  • 2 tablespoons Ayam fish sauce
  • 1 tablespoon caster sugar


  • Step 1
    Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Rinse under cold water and drain.
  • Step 2
    Make sweet and sour dressing: Place chillies, lime juice, fish sauce, sugar and 1 tablespoon of cold water in a screw-top jar. Secure lid. Shake well to combine.
  • Step 3
    Using kitchen scissors, coarsely chop noodles. Combine noodles, pork, capsicum, beansprouts, cucumber, coriander and mint in a bowl. Pour over dressing. Toss well to combine. Serve.


  • 1023 kj


  • 5.1g

    Fat Total

  • 1.9g

    Saturated Fat

  • 2.2g


  • 17.3g


  • 42mg


  • 689mg


  • 31.4g

    Carbs (total)

All nutrition values are per serve


You could use 600g peeled (tail intact), deveined, cooked king prawns instead of the pork.

  • Author: Liz Macri
  • Image credit: Andrew Young
  • Publication: Super Food Ideas


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