Roast pork rolls with marinated glass noodles and sugar pea salad

Name: Roast pork rolls with marinated glass noodles and sugar pea salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 TABLESPOONS Chilli sauce for chicken; 3 TABLESPOONS rice vinegar; 4-5 Tsp Soy sauce; 1 TEASPOON + 1 splash of lime; 1 TEASPOON Sesame Oil; 1/2 TEASPOON liquid honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Carrot; 120 g Glass noodles; 100 g Sweet peas; 50 g Mung bean seedlings; 1 TABLESPOON light balsamic vinegar; 2 TABLESPOONS Sunflower oil; 12 discs (30 g each) Roast pork slices

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 TABLESPOONS Chilli sauce for chicken
3 TABLESPOONS rice vinegar
4-5 Tsp Soy sauce
1 TEASPOON + 1 splash of lime
1 TEASPOON Sesame Oil
1/2 TEASPOON liquid honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Carrot
120 g Glass noodles
100 g Sweet peas
50 g Mung bean seedlings
1 TABLESPOON light balsamic vinegar
2 TABLESPOONS Sunflower oil
12 discs (30 g each) Roast pork slices

Directions

1
Put the chilli sauce, rice vinegar and soy sauce in a bowl and mix. Stir in 1 teaspoon lime juice, sesame oil and honey and season with salt and pepper. Wash and peel the carrot and cut into fine strips. Let the pasta stand in boiling water for 3-4 minutes. Drain and add to the asian dressing with the carrots and mix well. Leave glass noodle salad to stand for about 10 minutes and season with soy sauce and rice vinegar. Clean and wash the mangetouts.
2
Blanch for 2-4 minutes in boiling water and quench. Drain sugar snap peas well and place in a bowl. Rinse the sprouts, drain and add to the mangetout. Marinate with vinegar, oil, 1 dash lime juice, salt and pepper. Cover slices of sausage with glass noodle salad and roll up tightly. Place the mangetout salad on the plates and arrange the rolls on top