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Photo of Asian pork salad cups by WW

Asian pork salad cups

Total Time
25 min
15 min
10 min
Friday night fakeaway! The same delicate lemongrass, pork and ginger taste but much more healthy!


Dry rice noodles

125 g

Canola oil

1 tbs

Lean pork mince

400 g

Fresh lemongrass

1 piece(s), pale section only, finely chopped

Fresh ginger

2 tsp, finely grated

Kaffir lime leaves

4 individual, finely shredded

Bean sprouts

2 cup(s), trimmed


2 large, cut into match sticks

Fresh mint

1 cup(s), torn

Lime juice

2 tbs

Butter lettuce

3 cup(s), shredded, (12 leaves)


  1. Place the noodles in a medium heatproof bowl and prepare following packet instructions or until just tender. Rinse under cold water. Drain. Using scissors, chop noodles coarsely.
  2. Heat a wok over high heat. Add the oil and heat for 30 seconds. Stir-fry the pork for 5 minutes or until pork is browned and cooked through. Add the lemongrass, ginger and half the lime leaves and stir-fry for 2 minutes or until well combined and heated through. Remove from heat. Add the bean sprouts, carrot, mint, lime juice and noodles and toss to combine. Season with salt and pepper.
  3. Arrange the lettuce on serving plates. Spoon the pork mixture into the lettuce cups and sprinkle with remaining lime leaves. Serve immediately.