How to Cook Pork and Noodle Salad

by Indy Joeng

Healthy, Nutritious, Easy to make and Light.

Supplies

  • Dressing:
  • 4 Tablespoons Fish Sauce
  • 4 Tablespoons Lemon Juice
  • 2 Teaspoons Sesame Oil
  • 4 Tablespoons Water
  • 2 Tablespoons Honey
  • 1 Tablespoon Lime Juice
  • ½ Teaspoons Garlic and Ginger
  • ½ Teaspoons Chilli
  • 1 Tablespoon Sugar
  • Marinade:
  • 1 ½ Tablespoons Garlic (crushed)
  • 2 Teaspoons Ginger (Finely Chopped
  • 1 Teaspoon Pepper
  • 1 Teaspoon Chinese Rice Wine
  • ½ Tablespoons Soy Sauce
  • Juice of half a Lemon
  • 1 Red chilli (Finely Chopped)
  • 1 Tablespoon Spare Rib Sauce
  • 1 Pork tenderloin
  • 1 Tablespoon Sugar
  • 1 Tablespoon Sesame Oil
  • Salad:
  • 2 Cups Iceberg Lettuce (shredded)
  • 1 ½ Cups Cucumber (finely sliced long ways)
  • 1 ½ Cups Bean Shoots
  • 1 ½ Cups Carrot (Grated)
  • 100 Grams Roasted Peanuts
  • 4 Cups Rice Vermicelli
  • 1 Bunch Mint and Coriander
  • Instructions

    Step 1

    Put all of the ingredients of the marinade into a bowl and mix it all up, leave in the fridge to marinade for an hour+ (preferably overnight) covered.

    Step 2

    After marinating time is finished. Heat grill to medium heat, oil the grill, cook the pork until well cooked through. Remove Pork from the grill, transfer the pork to a plate, cover with foil to rest.

    Step 3

    Soak Noodles in hot boiling water for 5-7 minutes until fully hydrated, pour into a colander, splash sesame oil. Toss and Separate.

    Step 4

    In a large bowl add well drained noodles, carrot, cucumber, lettuce, bean shoots, spring onions, mint and coriander.

    Step 5

    Slice pork thinly against the grain.

    Step 6

    Add dressing, pork and peanuts to the prepared salad and toss lightly.

    Step 7

    Serve in individual bowls, topped with fried garlic. Eat and Enjoy!