SALAD SEASON

Delightful flavour-packed mains in half an hour

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ASIAN PORK & NOODLE SALAD

SERVES 6 PREP 20 MINS COOK 10 MINS

100g dried rice vermicelli

20g dried shiitake mushrooms

1 tbsp vegetable or peanut oil

600g pork mince

1 lemongrass stalk, finely chopped

2 cloves garlic, crushed

2 tsp finely grated ginger

1 tsp Chinese five spice powder

1/4 cup lime juice

2 tbsp brown sugar

2 tbsp fish sauce

3 baby cos lettuces, quartered

2 green onions, thinly sliced diagonally

1 fresh long red chilli, thinly sliced

1/2 cup fresh basil leaves, torn

2 tbsp sesame seeds, toasted

lime halves, to serve

1 Place vermicelli and mushrooms in separate heatproof bowls. Cover each with boiling water. Stand for 5 mins or until soft. Drain. Refresh under cold water. Using kitchen scissors, snip noodles into shorter lengths. Remove stems from mushrooms. Discard stems. Thinly slice mushrooms. Place vermicelli in a large bowl.