カイワレと豚しゃぶしゃぶの春雨サラダ

Serves 4
20 分

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A spicy and cool dish for hot summer days. This salad uses harusame noodles and thinly sliced pork to add some new ingredients to your salad repertoire. The slightly spicy dressing and chillies add some heat while the cold noodles and watercress refresh your taste buds. Try this salad for a light lunch or picnic.

材料

300g thinly sliced pork for shabu shabu, loin or belly
50g harusame noodles
¼ onion
1 bunch watercress
4 lemon slices
10g dried wakame seaweed
1 red chilli

for the dressing:
1 tbsp soy sauce
½ tsp salt
1 tbsp sugar
½ tsp broad bean chilli paste
2 tbsp sesame oil

手順

Bring a saucepan of water to the boil, and boil the pork until cooked through, about 2-3 mins. In a separate saucepan, bring some water to the boil and cook the harusame noodles as per the package. Drain and set the pork and noodles aside.
In a small bowl of water, rehydrate the wakame seaweed for 5 mins. Drain any excess water and cut into bite-sized pieces if needed.
Thinly slice the onion. Cut the lemon slices into quarters. Thinly slice the red chilli into rounds. Wash the watercress if necessary.
Mix all the ingredients for the dressing in a small bowl. Set aside.
Now let’s assemble our salad. Divide the harusame noodles amongst 4 bowls. Top with the pork slices, then the watercress, onions, and wakame. Add the dressing on top and garnish with the lemon slices and red chillies. Enjoy on a hot summer’s day for lunch or make a large batch for a party.