Thai · Lunch
Egg Noodle and Sausage Salad
Chilled egg noodles tossed with pan-fried ground pork, crunchy bean sprouts, carrot, and cucumber in a tangy fish sauce, lime, and brown sugar dressing. Finished with cilantro, mint, crushed peanuts and sliced chili, this Thai-style salad balances savoury, sour, sweet and a mild chili kick in a light main-course bowl.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
609Calories
31.2gProtein
31gFat
47.4gCarbs
10gSugar
5.5gFiber
1322mgSodium
94mgChol
7.2gSat Fat
850mgPotassium
72mgCalcium
3.2mgIron
0.9mcgVitamin B12
22mgVitamin C
high-fiber
sweet-heat
thirty-min-meals
Instructions
1
Prep
Cook the egg noodles in boiling water for 3–4 minutes until tender but springy, then drain and rinse under cold water; set aside.
2
Saute
Heat the vegetable oil in a small skillet over medium-high heat, add the garlic and stir for 30 seconds until pale gold and fragrant.
3
Fry
Add the ground pork to the skillet and break it up with a spatula, frying over medium-high heat for 5–6 minutes until no pink remains and edges brown.
4
Toss
In a mixing bowl, combine noodles, bean sprouts, carrot, and cucumber with the pork. Whisk fish sauce, lime juice, and brown sugar together; pour over and toss until coated.
5
Plate
Pile the salad onto a plate, scatter with cilantro, mint, crushed peanuts, and sliced chili.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ground pork
- 4 oz57g, about 3/4 cup egg noodles, cooked
- 1 cup90g bean sprouts
- 1/2 cup60g carrot
- 1/2 cup60g cucumber
- 4 tbsp16g cilantro
- 2 tbsp6g mint
- 2 tbsp20g peanuts
- 22 small chili
- 4 cloves4 cloves garlic
- 2 tbsp30ml fish sauce
- 2 tbsp30ml lime juice
- 2 tsp10g brown sugar
- 2 tsp10ml vegetable oil
