Asian pork with rice noodle salad
A weeknight supper that's full of colour and spice and all things nice, and ready in just 20 minutes
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
- 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.
- 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.
- 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, sugar 1g, salt 2.48 g
Recipe from Good Food magazine, November 2007.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/4835/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 1 tsp lemongrass 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
Buy ingredients
Search Good Food
Add a taste of Asia to your next party with these irresistible, easy-to-pick-up finger food favourites
8
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
Ingredients
- 1 tsp lemongrass 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, sugar 1g, salt 2.48 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
07 January 2008
alfie rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
22 April 2008
lislec commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.