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Vietnamese Pork Rice Noodle Salad

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Vietnamese Pork Rice Noodle Salad

Serves: Time: 00:10 Skill:
Pork: Pork marinade:
  • 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
Dressing:
  • 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)
Salad:
  • 250g Flat rice noodles 
  • ¼ cup Vietnamese Mint, roughly chopped
  • ¼ cup Coriander leaves & stems, roughly chopped
  • ½ cup Fresh Life 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
  1. 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. 
  2. In another bowl whisk together dressing. Season to taste, then set aside.
  3. 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.
  4. Cook rice noodles as per packet instructions. Drain, rinse in cold water, then toss in salad dressing.
  5. 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.
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