2


100g


150g
(A) 1
(A) 1
(A) 1/2
(A) 1
(A) 1
(A) 1
(A)


80g
80g
1
80g
20g
6
2
20g


1.1/210

2.(A)600W3-4

3.

4.(3)

5.

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Asian Noodle Salad
Servings: 2

INGREDIENTS
80 grams red cabbage
80 grams carrot
1 teaspoon salt

150 grams ground pork
1 tablespoon sake
1 tablespoon fish sauce
tablespoon canola oil
1 teaspoon sugar
1 teaspoon ground ginger
1 teaspoon ground garlic
Pepper, to taste

80 grams bean sprouts
100 grams pho, cooked

20 grams coriander
20 grams peanuts, chopped
6 shiso leaves, thinly sliced
2 lemon wedges

PREPARATION
Thinly slice the red cabbage and carrot. Sprinkle salt and let sit for 10 minutes. Squeeze out any water that is released.

In a medium bowl, add ground pork, sake, fish sauce, canola oil, sugar, ginger, garlic, and pepper and mix well.

Cover with plastic wrap and heat in a microwave at 600W for 3-4 minutes and mix well.

Boil water in a pot and boil bean sprouts for 30 seconds. Drain in a colander.

Put the pho in the same pot and boil it as indicated on the package.

On a large plate, add pho, red cabbage, coriander, peanuts, carrot, pork, shiso, lemon wedge, and bean sprouts.

Enjoy!