Photo of Warm pork and noodle salad by WW

Warm pork and noodle salad

7
7
7
SmartPoints® value per serving
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Raw cashews

¼ cup(s), (40g)

Trimmed pork medallion steak

360 g, (Buy 450g) fat trimmed

Fresh Thin Hokkien Noodles

200 g

Carrot(s)

1 large, cut into matchsticks

Green capsicum

1 large, thinly sliced

Sugar snap peas

150 g, halved diagonally

Lebanese cucumber

1 medium, halved lengthways, sliced

Fresh mint

1 cup(s), leaves

Fresh coriander

½ cup(s), leaves

Fish sauce

1 tsp

Sesame oil

2 tsp

Lime juice

1 tbs

Sweet chilli sauce

2 tsp

Oil spray

1 x 3 second spray(s)

Instructions

  1. Toss cashews in a non-stick frying pan over medium heat until golden. Transfer to a board and coarsely chop.
  2. Lightly spray pork with oil. Cook pork in same pan for 2 minutes each side or until cooked through. Transfer to a plate. Cover pork with foil and set aside to rest for 2 minutes before thinly slicing.
  3. Meanwhile, prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain. Place in a large bowl. Using scissors, cut noodles into 6cm lengths.
  4. Add carrot, capsicum, sugar snaps, cucumber, mint, coriander, cashews and pork to noodles. Toss to combine.
  5. Whisk fish sauce, oil, juice and chilli sauce in a small bowl. Drizzle over noodle salad and toss to combine. Serve.

Notes

TIPS: You can use lean chicken breast fillets instead of pork. Increase cooking time to 3–4 minutes each side. Store any leftovers in an airtight container in the fridge for up to 1 day. Enjoy cold.