(Adopted from Tesco’s real food booklet)
1 lime, juiced & zested (ss) (ff)
1 Carrot, finely sliced (s) (sff)
1 tub of salad cress
2 spring onions, finely sliced(s) (sff)
2tbsp light soy sauce
2cm ginger, grated
4 Sainsbury’s “be good to yourself” extra lean Cumberland Sausages 0.5syn each
10cm of cucumber, finely sliced (s) (sff)
100g rice noodles (ff)
Sprinkle of garlic salt
Handful of coriander, chopped
Cut each sausage and tip the meat into a dish, add the grated ginger, sliced spring onion, handful of chopped coriander, zest of the lime, a shake of the garlic salt & mix, wet your hands & form into “burger” size portions.
When ready to cook, place under the grill and cook until browned, turning over several times.
Cook the noodles as per the package instructions. Drain in a sieve & allow to chill.
In a glass salad bowl mix the lime juice, soy sauce & sweetener together then add the noodles, cucumber, carrot, salad cress & spring onion.
Serve with Thai sweet chilli sauce dip.
Credit: Pete’s Recipe Book
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