Vietnamese Pork Rice Noodle Salad
YIELD
~500-600ML
PREP TIME
00:10
COOKING TIME
00:10
INGREDIENTS
Pork:
- 4 Apple Tree Farms Pork Loin Steaks (800g)
- Avocado Cooking Oil
- 1 tbsp Honey
- 1 tbsp Fish sauce
- 1 tbsp Gluten free soy sauce
- 2 tbsp Sesame oil
- 2 Garlic cloves, crushed
- 1 tsp Salt & pepper
- 1 tsp Honey
- 2 tbsp Gluten free soy sauce
- 1 tsp Sesame oil
- 1 tbsp Rice vinegar
- 1 Garlic clove, crushed
- 1 tsp Ginger, grated
- ½ Chilli, finely chopped (optional)
- 250g Flat rice noodles
- ¼ cup Vietnamese Mint, roughly chopped
- ¼ cup Coriander leaves & stems, roughly chopped
- ½ cup Natural Cashews, lightly toasted & roughly chopped
- 1 Carrot, julienned
- ½ Cucumber, cut into thin rounds
- 1 cup Mung bean sprouts
- 2 Limes, cut in wedges
METHOD
- In a small bowl whisk together pork marinade. Add to a large ziplock bag or bowl with the pork and leave in the fridge to marinade, for at least 30 minutes.
- In another bowl whisk together dressing. Season to taste, then set aside.
- Remove pork from marinade. Heat barbecue over medium meat. Drizzle with oil then barbecue the pork steaks for 5-6 on each side, until cooked through and golden. Rest the steaks for 5 mins before thinly slicing.
- Cook rice noodles as per packet instructions. Drain, rinse in cold water, then toss in salad dressing.
- In a large bowl or picnic containers add rice noodles and dressing, remaining salad ingredients and pork slices. Enjoy straight away or eat cold at a fabulous picnic spot.
