Looking for a light summer dish to make from your Christmas leftovers? Try this delicious cold noodle bowl recipe by Lyndey Milan, best served with an Eden Valley Riesling or a Sparkling Rosé.
INGREDIENTS
230g dried vermicelli rice noodles
6 lettuce leaves, shredded (optional)
1 cucumber (200g), cut into matchsticks
2 carrots (250g), cut into very fine matchsticks or grated
400g cooked roast pork, thinly sliced
1 cup (100g) bean sprouts
1 cup mint leaves
1 cup coriander leaves
2 green onions (shallots) thinly sliced
1/2 cup (70g) coarsely chopped peanuts
Nuoc cham
1/4 cup (55g) caster sugar
1/4 cup (60ml) fish sauce
1/4 cup (60ml) lime juice
1 long red chilli, deseeded and finely chopped
2 garlic cloves, finely chopped
1. Rehydrate noodles with boiling water according to packet directions. Drain, rinse under cold water and drain very well.
2. Divide noodles among bowls. Top with lettuce, cucumber, carrot, pork, bean sprouts and herbs.
3. For nuoc cham, whisk sugar with 1/2 cup (125ml) warm water to dissolve, then stir in fish sauce, lime juice, chilli and garlic.
4. Drizzle nuoc cham over bowls, scatter with green onions and peanuts and serve immediately.