Pork & rice noodle salad

Step 1

Stir the vinegar, sugar, chilli, garlic and ginger in a saucepan over medium heat until the sugar dissolves. Reduce heat to low. Simmer for 5 minutes or until the mixture reduces by half. Set aside to cool. Stir in the lime juice and fish sauce.

Step 2

Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until tender. Rinse under cold water. Drain. Add half the oil and toss to combine.

Step 3

Meanwhile, cook the snow peas in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Rinse under cold running water. Drain.

Step 4

Heat a non-stick frying pan over high heat. Brush the pork with remaining oil. Cook for 3 minutes each side for medium or until cooked to your liking. Cover with foil and set aside for 3 minutes to rest. Thinly slice.

Step 5

Combine the noodles, snow peas, pork, onion, mint, basil and half the dressing in a large bowl. Divide the salad among serving bowls. Serve with the remaining dressing.