Sticky pork with rice noodle salad

Cooking Meat Sticky pork with rice noodle salad

For the time-poor, this pork noodle salad with lots of fresh vegetables is a life-saver.

Lables: High protein Low fat Low kilojoule Egg free Gluten free Lactose free Milk free
  1. Combine soy sauce, honey, hoisin sauce and sesame oil in a glass or ceramic dish. Add pork. Turn to coat. Cover. Refrigerate for 2 hours or overnight, if time permits.
  2. Spray a frying pan with oil. Heat over medium-high heat. Cook pork, turning, for 10 minutes or until cooked through.
  3. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until noodles have softened. Drain. Refresh under cold water.
  4. Combine noodles, carrot, cucumber, coriander and lime juice in a large bowl. Thinly slice pork. Add to noodle mixture. Toss to combine. Drizzle with sweet chilli sauce. Serve.

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1/4 cup soy sauce
1/4 cup honey
2 tbsp hoisin sauce
1 tsp sesame oil
600g pork fillet, trimmed
canola oil cooking spray
250g packet dried rice-stick noodles
1 medium carrot, peeled, cut into thin ribbons
1 Lebanese cucumber, halved, deseeded, thinly sliced
1 cup fresh coriander leaves
2 tbsp lime juice
2 tbsp sweet chilli sauce

Adv

Autors
Preparation time
2:15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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