The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Vietnamese Pork Noodle Salad
carrots, cucumbers, mint and coriander. sesame chilli Tamari.
Ready in 20
High protein
New
6 plants
Low sat fat
Serving size
Ingredients
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 1 cucumber
- 2 unwaxed lime
- 160g mangetout
- 1 handful of fresh coriander
- 1 handful of fresh mint
- 25g honey
- 3 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 500g free-range pork strips
- 200g brown rice noodles (Brown Rice Flour, Water)
- 2 carrot
- 2 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 2 tbsp sesame oil (Sesame)
Nutritional Information
Calories: 509
Protein: 38g
Carbs: 53g
Fat: 17g
Vietnamese Pork Noodle Salad
carrots, cucumbers, mint and coriander. sesame chilli Tamari.
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Cooking Instructions
- 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. Add the mange tout in the final 2 mins of cooking. Drain together, then rinse under cold water. Place them back in the saucepan and toss with the lime juice, half the sesame oil, half the tamari and half the honey.
- Heat a large frying pan with the remaining sesame oil on medium-high heat. Cook the pork strips for 6-8 mins, until golden and cooked through. Add the remaining honey and tamari, cook for a final minute.
- Meanwhile, coarsely grate the carrots. Thinly slice the cucumber into half-moons. Roughly chop the coriander. Pick the mint leaves from the stalks and roughly chop. Place all into the saucepan with the noodles and toss gently. Season with sea salt to taste.
- Serve the noodle salad on plates and top with the pork and peanuts. Drizzle over the chilli paste (to taste).
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