Asian Noodle Salad

Asian Noodle Salad

A great, quick dish, perfect to use up any leftover pork, beef or chicken from a Sunday roast, or maybe add prawns or for the veg-munchers out there, tofu. Serves 2.

Ingredients:
leftover cooked pork, beef or chicken, cubed
1 tsp five-spice powder
2 tbsp oil
1 red pepper, diced
bunch of spring onions, sliced
handful of radishes, thinly sliced
1 red chilli, finely diced
1 carrot, peeled and grated
pack ready-to-use noodles
2 tbsp soy sauce
2 tbsp fresh lime juice
1 tsp sugar
handful of mint and basil, finely chopped
handful peanuts or cashews, crushed and lightly toasted

Method:
1. Heat the oil in a pan. Season the pork with the five-spice and gently cook for 5 minutes to heat through and brown.
2. Add all the veg to a bowl and mix. Heat the noodles in another oiled frying pan to warm through. Add to the veg.
3. Mix the soy, lime and sugar and pour over the veg and noodles.
4. Add the cooked pork and toss together.
5. Serve in large bowl. Sprinkle over chopped herbs and crunchy toasted peanuts.