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Photo of Pork and noodle lettuce cups by WW

Pork and noodle lettuce cups

Total Time
1 hr 50 min
20 min
30 min
The noodles in this dish provide the perfect amount of crunch in this light fresh meal.


Hoisin sauce

1 tbs

Soy sauce

1 tbs

Sesame oil

1 tsp

Pork fillet or tenderloin, raw

450 g, (buy 500g), fat trimmed


1 large, coarsley grated

Green shallot(s)

2 individual, finely sliced diagonally

Bean sprouts

¾ cup(s), (60g)

Fresh coriander

cup(s), coarsley chopped

Fresh mint

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)


  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.