Asian pork with rice noodle salad

Asian pork with rice noodle salad

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(2 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 4
A weeknight supper that's full of colour and spice and all things nice, and ready in just 20 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal500
  • fat19g
  • saturates7g
  • carbs46g
  • sugars1g
  • fibre2g
  • protein38g
  • salt2.48g
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Ingredients

  • 1 tsp lemongrass paste (we used Bart's)
  • 1 tsp finely-grated fresh root ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ red chilli, finely chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 3 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 4 pork chop

For the salad

  • 200g thin rice noodle
  • zest and juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • ½ tsp caster sugar
  • ½ cucumber
  • handful chopped mint leaves
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  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.

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Comments, questions and tips

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Comments (4)

bandcamper's picture
3.75

Quick and easy meal that my kids were happy to eat. I didn't use chilli in the marinade, and left out the mint from the salad, but it was still very nice. I loved the flavour combination of fish sauce and lime juice in the noodles.

thefairybox's picture

It is not for everyone, while the meat was pleasant the noodle salad was horrid!

lislec's picture

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.

alfielewis's picture
5

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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