Vietnamese Noodle Salad
Ingredients
- 8 oz thin rice noodles
- 3 Tbsp fish sauce
- 2 Tbsp sugar
- 2 Tbsp white vinegar
- 1 Tbsp vegetable oil
- 1 lb ground pork
- 3 cloves garlic, crushed
- 1 jalapeno, finely chopped
- 1 romaine heart, sliced
- Chopped peanuts and cilantro, mint, basil, or a combination, for serving
Instructions
- Prepare rice noodles per package directions. In a bowl, whisk together fish sauce, sugar and vinegar.
- In 12-in skillet, heat 1 Tbsp vegetable oil on medium-high. Add pork, garlic, jalapeno and cook, breaking pork up into tiny pieces until cooked just through. Stir in sauce and cook 1 minute more.
- Working over a large bowl and using kitchen shears, cut noodles into pieces. Toss with pork and romaine. Serve sprinkled with peanuts and herbs.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
465
|
465
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 28 | 28 |
| Carb (g) | 60 | 60 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 980 | 980 |
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