Vietnamese Style Pork Noodle Salad with Sweet Vinaigrette
4 people
20 minutes
20 minutes
Ingredients
- 100 g Pak Choi finely shredded
- 150 g Rice Noodles
- 2 - SuperValu Carrot peeled and coarsely grated
- 2 tbsp SuperValu Fresh Coriander
- 2 tbsp SuperValu Fresh Mint
- 1 pack SuperValu Quality Irish Pork Chops thinly sliced
- 8 - SuperValu Scallions thinly sliced
Dressing
-
4
tbsp
Fish Sauce
-
6
sticks
Lime Juice
-
2
tbsp
Rice Vinegar
-
4
cloves
SuperValu Garlic
chopped
-
2
-
SuperValu Green Chilli
chopped
-
2
tbsp
Sweet Chilli Sauce
-
3
tbsp
Vegetable Oil
Method
- Place the chilli, garlic, rice vinegar, sweet chilli sauce, fish sauce, lime juice and vegetable oil in a small bowl and whisk to combine.
- Place the pork in a bowl, and add soy sauce. Leave to marinate for a few minutes.
- Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Stir with a fork to separate.
- Drain well. Then, heat a non-stick pan, over high heat, drizzle some oil and pan fry the marinated pork slices until cooked through. Shaking the pan to colour all sides.
- Remove from the heat and add the noodles, cabbage, carrot, spring onions, mint and coriander to the pork and gently toss to combine.
- Drizzle with dressing and gently toss to combine.
- Divide the salad among serving plates and serve immediately.
