Bacon, Noodle and Crispy Vegetable Salad


  • 500g bacon pieces, cut into 5cm pieces or leftover baked or boiled ham
  • 5cm piece of ginger
  • 1 clove garlic
  • 1 chilli
  • 1 teasp. black peppercorns
  • 180g thin egg noodles
  • 100g mangetout, thinly sliced
  • 1 carrot, peeled and finely sliced
  • ¼ Chinese cabbage, finely shredded
  • ½ red onion, finely sliced
  • 1 red pepper, deseeded and thinly sliced
  • A small bunch of coriander leaves, chopped
  • A small bunch of mint leaves, chopped
  • 60g roasted cashew nuts
  • Salt and freshly ground black pepper
  • 1 tablesp. fish sauce
  • 2 tablesp. sweet chilli sauce
  • 2 tablesp. soy sauce
  • 1 tablesp. sesame oil
  • 1 tablesp. olive oil
  • Zest and juice of 1 lime


Place the bacon pieces in a saucepan, add in the piece of ginger, whole garlic clove and chilli and peppercorns. Cover with cold water. Bring to the boil then reduce to a simmer and allow to cook, covered, for half an hour. Remove the bacon and allow to cool. Discard the cooking liquid. Cook the noodles according to the packet instructions. Drain and cool. Mix together the dressing ingredients. In a large serving bowl combine the bacon, noodles, mangetout, carrot, cabbage, red onion and red pepper. Keep aside a little coriander and mint leaves to sprinkle over the final dish, mix the rest through the noodle and vegetable mixture along with the dressing. Mix well. Taste and season.