Vermicelli Salad with Lemon grass Pork Skewers is a satisfying packed for lunch or super-quick weeknight dinner. Vermicelli Salad is really easy to make and it’s quite different from your everyday meal.

Ingredients

• 10 small lemongrass sticks, divided
• 2 tablespoons hoisin sauce
• 2 tablespoons tamari sauce
• 2 tablespoons vegetable oil
• 1 teaspoon Asian chili paste (such as sambal oelek)
• 2 cloves garlic , minced
• zest and juice of 2 limes
• 1 pork tenderloin , cut into 24 pieces (about 450 g)
• fresh coriander and/or mint leaves
• Vermicelli Salad:
• 8 oz rice vermicelli noodles
• 1/4 cup sodium-reduced tamari sauce
• 1/4 cup rice vinegar
• 1/4 cup sesame oil
• 2 cloves garlic , minced
• pepper
• 3 cups chopped fresh herbs (basil, coriander, mint)
• 2 cups bean sprouts
• 2 cups grated carrots
• 3 tablespoons chopped unsalted peanuts

Directions

Thinly slice 2 lemongrass sticks; add to resealable plastic bag along with hoisin sauce, tamari, oil, chili paste, garlic, lime zest and juice. Add pork, turning to coat; seal bag, pressing out as much air as possible. Refrigerate for 30 minutes.

Vermicelli Salad

Meanwhile, add noodles to large pot of boiling water; remove from heat and let stand until noodles are tender, about 3 minutes. Drain, rinse with cold running water and drain again.

In large bowl, combine tamari, rice vinegar, sesame oil and garlic. Season with pepper. Add noodles, fresh herbs, bean sprouts and carrots; mix well. Sprinkle peanuts over top. Set aside.

Thread pork onto 8 remaining lemongrass sticks (if necessary, use tip of sharp knife to pierce pork). Discard marinade.

Preheat grill to medium-high heat; grease grate well. Grill pork with lid down, turning occasionally, until well marked and pork is still slightly pink inside, 8 to 10 minutes. Serve with salad. Garnish with coriander.

Test Kitchen Tip: You can also pan-fry skewers if desired: Heat 2 tsp vegetable oil in skillet; cook skewers over medium-high heat, turning occasionally, until pork is still slightly pink inside, 6 to 8 minutes.

NUTRITIONAL FACTS

PER SERVING (WITH SALAD): about

• Calories470, Total fat20 g, Saturated fat2 g, Cholesterol60 mg, Sodium655 mg, Total carbohydrate60 g, Fibre4 g, Protein13 g

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This Dill-Topped pan-fried Cod recipe is easy, delicious and on the table in under 30 minutes. This Dill-Topped pan-fried Cod is a pretty easy meal to fix for your family and looks great on a plate. Served with a brown butter sauce, this quick and easy weeknight dinner couldn’t be more delicious if it tried! It’s quick and easy weeknight dinner.

Ingredients:

• 2 tablespoons vegetable oil , divided
• 2 teaspoons grated fresh ginger
• 1 teaspoon turmeric
• 1 cloves garlic , minced
• 4 cod or other white fish fillets (about 570 g total)
• salt and pepper
• 2 tablespoons chopped fresh dill
• Sesame Cucumber Salad (recipe, see right)

Directions:

In small bowl, combine 1 tbsp oil, gin­ger, turmeric and garlic; brush over both sides of cod fillets. Season with salt and pepper.

In large skillet, heat remaining oil over medium-high heat; cook fish for 2 minutes. Gently turn fish over; cook until fish flakes when tested with fork, 2 to 3 minutes. Sprinkle with dill. Serve with Sesame Cucumber Salad.

Sesame Cucumber Salad

In large serving bowl, whisk together 2 tbsp olive oil, 1 tbsp cider vinegar and 2 tsp soy sauce; add 2 cups watercress, 1 thinly sliced English cucumber, 1 thinly sliced red onion, 1 tbsp toasted sesame seeds, and pepper to taste. Toss well to coat. Makes 4 servings.

NUTRITIONAL FACTS

PER SERVING (WITH SALAD): about

• Iron1.5 mg,Fibre1 g,Sodium800 mg,Sugars2 g,Protein26 g,Calories240,Total fat13 g,Cholesterol80 mg, Saturated fat2 g, Total carbohydrate5 g

Lifestyles Advisor is Health And Lifestyle Magazine. Our main Focus on to Ensure Healthy lifestyle for All Human Being.

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