Bacon, Noodle and Crispy Vegetable Salad

Have dinner on the table in no time with this tasty salad. It also works really well with chicken.

Ingredients:
500g bacon pieces, cut into 5cm pieces or leftover baked or boiled ham
5cm piece of ginger
1 clove garlic
1 chilli
1 teasp. black peppercorns
180g thin egg noodles
100g mangetout, thinly sliced
1 carrot, peeled and finely sliced
¼ Chinese cabbage, finely shredded
½ red onion, finely sliced
1 red pepper, deseeded and thinly sliced
A small bunch of coriander leaves, chopped
A small bunch of mint leaves, chopped
60g roasted cashew nuts
Salt and freshly ground black pepper

Dressing
1 tablesp. fish sauce
2 tablesp. sweet chilli sauce
2 tablesp. soy sauce
1 tablesp. sesame oil
1 tablesp. olive oil
Zest and juice of 1 lime

Method:

1. Place the bacon pieces in a saucepan, add in the piece of ginger, whole garlic clove and chilli and peppercorns.
2. Cover with cold water. Bring to the boil then reduce to a simmer and allow to cook, covered, for half an hour.
3. Remove the bacon and allow to cool. Discard the cooking liquid.
4. Cook the noodles according to the packet instructions. Drain and cool. Mix together the dressing ingredients.
5. In a large serving bowl combine the bacon, noodles, mangetout, carrot, cabbage, red onion and red pepper.
6. Keep aside a little coriander and mint leaves to sprinkle over the final dish, mix the rest through the noodle and vegetable mixture along with the dressing. Mix well. Taste and season.

Serving Suggestions
Sprinkle over the remaining herbs and cashew nuts. Serve with some crusty bread.

Serves 4
Cooking time: 45 mins

Source: Bord Bia