Warm pork and noodle salad
5
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Raw cashews
¼ cup(s), (40g)
Pork medallion or loin steak, raw
450 g
Fresh 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.
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