Ingredients
- FOR THE DRESSING:
- 16 small curry leaves
- 150g cashew nuts, soaked in water for about half an hour to soften
- Juice of two limes
- Big bunch fresh coriander
- Big knob fresh ginger
- Half tin (200ml) coconut milk
- 1 tbsp fish sauce
- FOR THE NOODLE SALAD:
- 6 courgettes, made into noodles using a spiraliser, or cut very finely into strips
- 100g beansprouts
- 100g mangetout
- 100g sugar snap peas
- Big bunch coriander, chopped
- Bunch spring onions, finely chopped
Make the dressing by blitzing all the ingredients together in a blender. Next, wash and dry the courgettes and, using the spiraliser – or else by cutting into long strips – turn them into noodles or spaghetti-like strips. Place the remaining salad ingredients in a large bowl, pour the dressing over the top and mix well. Toasted peanuts would be delicious sprinkled over the top. Serve with the roast pork.
