This recipe first appeared inNew Zealand Woman's Weekly.
Pork and crunchy noodle salad
This tasty pork and crunchy noodle salad recipe is fantastic enjoyed for a quick and easy lunch or dinner. Packed with veges and barbecue pork, this salad takes just 15 minutes from prep to plate
- 15 mins preparation
- Serves 4
Print
Ingredients
Pork and crunchy noodle salad
- 中国烧烤猪肉500克,切成薄片
- 1/2 Chinese cabbage, shredded
- 1 yellow capsicum, seeded, thinly sliced
- 1 carrot, shredded
- 4 spring onions, thinly sliced
- 100 gram crunchy Asian noodles
- 1/3 cup roasted cashews, chopped
- coriander, mint leaves, to serve
Dressing
- 1 cup coriander, chopped
- 1/4 cup lime juice
- 1/4 cup peanut oil
- 2 tablespoon fish sauce
- 2 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 teaspoon brown sugar
- 1 long red chilli, sliced
Method
-
1In a large serving dish, combine the pork, cabbage, capsicum, carrot and onions.
-
2In a small food processor, combine all of the dressing ingredients. Process for around 1 minute. Toss half through the salad.
-
3Sprinkle the salad with noodles, cashews and herbs. Drizzle with the remaining half of dressing.
Notes
Save time by shredding vegetables in the food processor with a blade attachment or on a mandolin.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020