Pork and crunchy noodle salad

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

Recipe «Pork and crunchy noodle salad» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tsp caster sugar, 1 red chilli, seeded, finely sliced, 1 cup roughly chopped coriander leaves and stalks, 20ml sesame oil, 20ml fish sauce , 20ml light soy sauce, 2 limes, juiced, 20ml peanut oil , 20ml vegetable oil, 400g trimmed pork fillet, 4 cups finely shredded cabbage, 100g fried egg noodles, 6 shallots , thinly sliced on the diagonal, Sesame seeds, to garnish, 100g slivered almonds, roasted.

Ingredients:

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

Instructions

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.