Asian pork with rice noodle salad

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1. Mix together the lemongrass paste, ginger, chilli, oil and 1 tbsp of the fish sauce. Smear the mixture all over the pork chops, then set aside to marinate while you make the salad.
2. Tip the noodles into a large bowl. Pour over a kettleful of boiling water, then leave to sit for 5 mins until the noodles are soft (or prepare them according to pack instructions). Drain the noodles into a sieve. Run under the cold tap until cool, then drain again and tip back into the bowl. Whisk the remaining 2 tbsp fish sauce with the lime zest and juice and sugar. Pour over the cold noodles. Slice the cucumber into thin strips, then toss through the salad along with the mint leaves.
3. Heat a griddle pan until smoking hot. Griddle the chops for 5 mins on each side or until cooked through, then serve alongside the noodle salad.

Tip

If you can't get hold of rice noodles, try making the salad with cooked, cooled white rice instead.

Per serving

500 kcalories, protein 38g, carbohydrate 46g, fat 19 g, saturated fat 7g, fibre 2g, salt 2.48 g

Latest comments and suggestions

• alfie

  07 January 2008

  alfie rated and commented on this recipe

  

  This was so easy and felt good to cook something so healthy and yet tasty. Next time, I'll do the pork for less than ten minutes, though

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• lislec

  22 April 2008

  lislec commented on this recipe

  Fantastic! The marinade kept the pork really juicy. Fish sauce does not smell pleasant when put on but it goes away! I actually did the pork with lemon risotto, which tasted lovely. I also cooked the pork on a george foreman grill, took just a few minutes! Well worth a try for a different take on pork.

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Ingredients

• 1 tsp lemon grass paste (we used Bart's)
• 1 tsp finely-grated fresh root ginger
• ½ red chilli , finely chopped
• 1 tsp sunflower oil
• 3 tbsp fish sauce
• 4 pork chops

FOR THE SALAD

• 200g thin rice noodles
• zest and juice 1 lime
• ½ tsp caster sugar
• ½ cucumber
• handful chopped mint leaves

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Ingredients

• 1 tsp lemon grass paste (we used Bart's)
• 1 tsp finely-grated fresh root ginger
• ½ red chilli , finely chopped
• 1 tsp sunflower oil
• 3 tbsp fish sauce
• 4 pork chops

FOR THE SALAD

• 200g thin rice noodles
• zest and juice 1 lime
• ½ tsp caster sugar
• ½ cucumber
• handful chopped mint leaves

Per serving

500 kcalories, protein 38g, carbohydrate 46g, fat 19 g, saturated fat 7g, fibre 2g, salt 2.48 g

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