Ever the optimist, I decided to muscle up some inspiration for last night’s dinner and make what I could from what was in the fridge already. Screw going to the supermarket at 8pm at night – I was hungry, desperate and tired (not to mention lazy).
That’s when the creative juices kicked in. Pork chops, some fresh veggies and dried vermicelli noodles I knew were in the pantry. This combination allowed me to rustle up something appropriate to feed two starving adults.
I left the meat to the man of the house – and it came up a treat. He marinated pork chops in grated onion, ground cumin, ground coriander, salt, pepper and some garlic for half an hour before bringing out the griddle pan and frying those babies until tender and juicy. A little bit of imagination and creativity go a long way when you’re starving!
So that left me to do the salad. My result is below and I hope you give it a try sometime – it really was delicious.
A great salad, I even surprised myself with how tasty it was. I couldn’t even take proper photos because when the hunger finally took over, it was impossible to resist the big plate of food in front of me. This would go great with any sort of meat (or even some tofu) and is a wonderfully light and healthy option for the hot summer nights. Dig in!
Serves 4 as a side salad (or 2 really hungry adults)
1 packet dried vermicelli noodles
4 radishes, cut in half and then thinly sliced into semi-circles
2 stalks of celery, finely sliced
1/4 red onion, finely sliced
1/4 cucumber, cut into small matchsticks
2 spring onions, finely sliced on the diagonal
1 large handful (or two) of coriander (leaves and roots), roughly chopped
2 Tbs light soy sauce
1 lime, zest and juiced
2 tsp fish sauce
2 tsp sugar
1 Tbs olive oil
1 tsp white vinegar
1/2 red chilli, seeds removed and finely chopped
1/2 garlic clove, grated
Salt and white pepper, to taste
- Into a large bowl, place your radish, celery, spring onion, red onion, cucumber and coriander.
- As per the packet instructions (usually just cover with boiling water for a couple minutes), cook your vermicelli noodles (you can alter the amount of noodles you use to suit your personal taste, we used two ‘nests’ of noodles). Once cooked allow to cool slightly
- In a small bowl combine; oil, soy sauce, vinegar, sugar, lime juice and zest, chilli, garlic, salt and white pepper and mix well. Test to taste – adjust as necessary.
- Combine noodles with the vegetables and then drizzle with the dressing just before serving