For the time-poor, this pork noodle salad with lots of fresh vegetables is a life-saver.
Ingredients
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 600g pork fillet, trimmed
- canola oil cooking spray
- 250g packet dried rice-stick noodles
- 1 medium carrot, peeled, cut into thin ribbons
- 1 Lebanese cucumber, halved, deseeded, thinly sliced
- 1 cup fresh coriander leaves
- 2 tablespoons lime juice
- 2 tablespoons sweet chilli sauce
Method
- Step 1Combine soy sauce, honey, hoisin sauce and sesame oil in a glass or ceramic dish. Add pork. Turn to coat. Cover. Refrigerate for 2 hours or overnight, if time permits.
- Step 2Spray a frying pan with oil. Heat over medium-high heat. Cook pork, turning, for 10 minutes or until cooked through.
- Step 3Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 8 to 10 minutes or until noodles have softened. Drain. Refresh under cold water.
- Step 4Combine noodles, carrot, cucumber, coriander and lime juice in a large bowl. Thinly slice pork. Add to noodle mixture. Toss to combine. Drizzle with sweet chilli sauce. Serve.
- High protein
- Low fat
- Low kilojoule
Nutrition
1760 kj
Energy
6g
Fat Total
1.3g
Saturated Fat
2.7g
Fibre
37.4g
Protein
106mg
Cholesterol
1385mg
Sodium
53.6g
Carbs (total)
All nutrition values are per serve
Notes
Use a vegetable peeler to slice carrot. Replace pork fillet with pork mince and save a total of $9. Cook mince in a frying pan for 10 minutes or until cooked through. Stir in soy sauce, honey, hoisin sauce, and sesame oil.
- Author: Kirrily La Rosa
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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