I work in Chinatown so spend my lunchtimes being temped by the BBQ ducks and pork loins hanging in the butchers window. Since it's a Saturday I had time to stroll down to our local butcher who specialises in such things and bought a BBQ pork loin to add to this salad. I could try making it myself I guess but why bother when it's done so deliciously by a very smiley Mr Hong Lee.
Other things in the salad were a bunch of different greens (I don't know the specifics, they came in a packet), sugar snap peas, capsicum, pickled ginger, chili, vermicelli rice noodles and a dressing of rice vinegar, sesame oil, soy sauce, lime juice and chili.
The recipe said to crumble Japanese rice crackers over the top but I didn't know what that meant so instead I just got G and I some Tao Kae Noi tempura seaweed crackers as an afternoon snack. They were great, as was dinner. The noodles were slippery to the point of making dinner quite difficult to eat but we struggled through.
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1 comment:
I would have inhaled this in about 6 seconds if it wasn't for the slippery noodles - they slowed me down quite a bit. The noodle salad was very good and the pork was excellent.
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