Pork skewers with quick noodle salad

Cooking Meat Pork skewers with quick noodle salad

Light up the barbie with these flavoursome pork skewers infused with an Asian-inspired marinade and served with a fresh beetroot and noodle salad.

Lables: Gluten free Wheat free
  1. Combine garlic, chopped coriander, pepper, sugar, fish sauce, soy sauce and pork in a glass or ceramic dish. Set aside for 10 mins to develop the flavours.
  2. Meanwhile, prepare the noodles following packet directions or until just tender. Drain well. Place in a large bowl.
  3. Thread the pork onto 8 soaked bamboo skewers. Heat a barbecue grill or chargrill on medium-high. Cook the pork, turning, for 4 mins or until browned and cooked through.
  4. Add the coleslaw mix, half the coriander leaves and the dressing to noodles. Toss to combine. Sprinkle the skewers with remaining coriander leaves and serve with the salad.

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2 garlic cloves, crushed
2 tbsp coriander root and stems, finely chopped
1/2 tsp ground white pepper
2 tsp caster sugar
1 tbsp fish sauce
2 tbsp reduced-salt soy sauce
600g Coles Australian Pork Scotch Fillet, thinly sliced crossways
440g pkt shelf-fresh thin rice noodles
200g pkt Coles Brand Australian Beetroot Coleslaw
2/3 cup coriander leaves
1/2 cup Coles Brand Asian Salad Dressing

Adv

Autors
Preparation time
30
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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