Asian pork with rice noodle salad

Asian pork with rice noodle salad

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(4 ratings)

Prep: 10 mins Cook: 10 mins


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



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

  • ½ red chilli, finely chopped



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

  • 1 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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 chops

For the salad

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



    The same shape, but smaller than…

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



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


  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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Michael O'Connor's picture
Michael O'...
4th Jul, 2019
This recipe was delicious. The combination of flavours was fantastic. I followed the recipe to the T except for the lemon grass paste which I did not have but I used finely chopped lemon grass stalk instead. I will definately be making this dish again...sooooo good !
1st Jun, 2014
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.
3rd Nov, 2013
It is not for everyone, while the meat was pleasant the noodle salad was horrid!
22nd Apr, 2008
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.
7th Jan, 2008
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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