Steamed Rice Noodles with Pork Terrine and Cured Pork

• pork terrine, as required
• cured pork, as required
• 400 g (14 oz)

Slice as much of the terrine and cured pork as you require and set aside. Cut the rice noodles into 2 cm (¾ in) wide sections and separate into ribbons. Slice the cucumber into batons and roughly chop the herbs.

Place the noodles on a steaming tray and steam for 2–3 minutes, until hot. Alternatively, place the noodles in a microwave and warm through for 1 minute. Turn the noodles out on