Cellophane Noodle Salad
|Cellophane noodles||5 Ounce (155 Grams)|
|Sesame oil||2 Teaspoon|
|Garlic||2 Clove (10 gm), crushed|
|Finely grated fresh ginger||1 Tablespoon|
|Bacon rashers||4 , chopped|
|Minced pork||1 Pound (500 Grams)|
|Mint leaves||1⁄2 Ounce (15 Grams)|
|Coriander leaves||1⁄2 Ounce (15 Grams)|
|Shallots||5 , chopped (Red / Golden)|
|Fresh red chilies||1 , sliced|
|Lemon juice||2 Tablespoon|
|Light soy sauce||1 Tablespoon|
1. Place noodles in a bowl and pour over boiling water to cover. Stand for 10 minutes, then drain well.
2. Heat oil in a frying pan over a high heat, add garlic and ginger and stir-fry for 1 minute. Add bacon and pork and stir-fry for 5 minutes or until pork is browned and cooked through.
3. Arrange mint, coriander, lettuce, shallots, chili and noodles on a serving platter. Top with pork mixture, then drizzle with lemon juice and soy sauce.