200g packet dried thin Thai rice noodles
200g snow peas
1 large Lebanese cucumber
5 green spring onions
½ wombok cabbage (500g)
250g thinly sliced barbecued pork
1/3 cup hoisin sauce
1 tablespoon fish sauce
2 tablespoons vegetable oil
2 tablespoons lime juice
Cook noodles according to directions on packet. Drain. Rinse under cold water. Drain well. Transfer to a large bowl.
Trim snow peas. Cut lengthways into thin strips. Trim cucumber. Cut in half lengthways, then cut diagonally into thin slices. Cut spring onions diagonally into thin slices. Trim cabbage, then finely shred.
Add snow peas, cucumber, onions, cabbage and pork to noodles.
To make dressing, combine all ingredients sauces in a small jug. Whisk well.
Just before serving, pour dressing over salad. Toss well.
TIP! We used thinly sliced barbecue pork available from the deli counter at Woolworths supermarkets. If you prefer, cut each slice into thin strips. Shredded roast chicken can be substituted for the pork.