The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Satay Pork Skewers & Thai Noodle Salad
Easy to make, easy to eat – skewers are the ultimate street food. Make yours with free-range British pork and Thai satay flavours, including peanut, lime, spring onion and coriander. Serve up with a crunchy carrot, pepper and cucumber salad.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 60g original roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 1 cucumber
- 4 skewers
- 2 carrot
- 80g sugar snap peas
- 2 pepper
- 500g free-range diced pork
- 1 unwaxed lime
- 200g brown rice noodles (Brown Rice Flour, Water)
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 handful of fresh coriander
- 25g honey
Nutritional Information
Calories: 603
Protein: 41g
Carbs: 56g
Fat: 24g
Satay Pork Skewers & Thai Noodle Salad
Easy to make, easy to eat – skewers are the ultimate street food. Make yours with free-range British pork and Thai satay flavours, including peanut, lime, spring onion and coriander. Serve up with a crunchy carrot, pepper and cucumber salad.
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Cooking Instructions
- Turn the grill to medium-high heat (220C). Make the satay sauce; mix the peanut butter, tamari, half the honey, juice from half the lime and 1 tbsp oil in a small bowl.
- Thread the pork evenly onto the skewers. Place on a foil-lined tray and drizzle with 2 tsp oil. Season with sea salt and black pepper. Grill for 5 mins, then flip and spoon over half the satay sauce. Grill for another 3-5 mins, until cooked through.
- Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water.
- Roughly chop the coriander (save some for garnish). Peel the carrots into ribbons. Slice the ribbons into long, thin strips (or use a julienne peeler or spiralizer if you have one). Dice the cucumber into 2cm cubes. Thinly slice the peppers. Halve the sugar snaps lengthways.
- Place all the veg into a large bowl with the cooked noodles. Add the remaining lime juice, 1 tbsp olive oil and a pinch of sea salt. Toss to combine.
- Serve the salad topped with the pork skewers. Drizzle over any remaining satay sauce from the tray. Sprinkle with peanuts and the remaining coriander.
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