Pork and noodle lettuce cups
Lean pork fillet
450 g, (buy 500g), fat trimmed
1 large, coarsley grated
2 individual, finely sliced diagonally
¾ cup(s), (60g)
⅓ cup(s), coarsley chopped
⅓ cup(s), torn
Sweet chilli sauce
Chang's, Fried Noodles, Crunchy
8 leaf, leaves
1 x 3 second spray(s)
- Combine hoisin, soy sauce and oil in a shallow dish. Add pork and turn to coat. Cover and place in fridge for 1 hour or overnight. Remove pork from fridge 15 minutes before cooking.
- Preheat a chargrill or barbecue grill over medium heat. Lightly spray pork with oil and cook, turning occasionally, for 20 minutes or until browned and cooked through. Transfer to a plate. Cover pork with foil and set aside to rest for 10 minutes before slicing thinly.
- Combine pork, carrot, shallots, sprouts, coriander, mint, juice, sweet chilli sauce and noodles in a large bowl. Serve in lettuce cups.