Pork Quick Main Asian

Pork and crunchy noodle salad

Name: Pork and crunchy noodle salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: /asian
Ingredients: 1 teaspoon caster sugar; 1 red chilli, seeded, finely sliced; 1 cup roughly chopped coriander leaves and stalks; 20ml (1 tablespoon) sesame oil; 20ml (1 tablespoon) fish sauce; 20ml (1 tablespoon) light soy sauce; 2 limes, juiced; 20ml (1 tablespoon) peanut oil; 20ml (1 tablespoon) vegetable oil; 400g trimmed pork fillet; 4 cups finely shredded cabbage; 100g fried egg noodles; 6 shallots (spring onions), thinly sliced on the diagonal; Sesame seeds, to garnish; 100g slivered almonds, roasted

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15m

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Quick, healthy and easy - this pork salad served on a bed of vegetables and egg noodles is the perfect last-minute dinner solution.

1 teaspoon caster sugar
1 red chilli, seeded, finely sliced
1 cup roughly chopped coriander leaves and stalks
20ml (1 tablespoon) sesame oil
20ml (1 tablespoon) fish sauce
20ml (1 tablespoon) light soy sauce
2 limes, juiced
20ml (1 tablespoon) peanut oil
20ml (1 tablespoon) vegetable oil
400g trimmed pork fillet
4 cups finely shredded cabbage
100g fried egg noodles
6 shallots (spring onions), thinly sliced on the diagonal
Sesame seeds, to garnish
100g slivered almonds, roasted

Method

1.

Preheat the oven to 180°C.
2.

Place sugar, chilli, coriander, sesame oil, fish sauce, soy sauce, lime juice and peanut oil in a food processor with 2 tablespoons hot water. Process to combine. Set aside.
3.

Place vegetable oil in a pan over medium heat. Add pork and fry for 3-4 minutes until golden. Transfer to a baking tray and place in oven for 10 minutes. Set aside to rest.
4.

Place the cabbage, noodles and shallots in a bowl and toss with half the dressing. Divide between plates. Thinly slice pork and pile on top of the salad. Drizzle with remaining dressing and garnish with sesame seeds and almonds.