Pork and noodle lettuce cups
6
Points®
Total time: 1 hr 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
The noodles in this dish provide the perfect amount of crunch in this light fresh meal.
Ingredients
Hoisin sauce
1 tbs
Soy sauce
1 tbs
Sesame oil
1 tsp
Pork fillet or tenderloin, raw
450 g, (buy 500g), fat trimmed
Carrot(s)
1 large, coarsley grated
Green shallot(s)
2 individual, finely sliced diagonally
Bean sprouts
¾ cup(s), (60g)
Fresh coriander
⅓ cup(s), coarsley chopped
Fresh mint
⅓ cup(s), torn
Lime juice
3 tsp
Sweet chilli sauce
3 tsp
Chang's Fried Noodles, Crunchy
75 g
Iceberg lettuce
8 leaf, leaves
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
Combine pork, carrot, shallots, sprouts, coriander, mint, juice, sweet chilli sauce and noodles in a large bowl. Serve in lettuce cups.
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