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.
Vietnamese-style Pork Salad with Brown Rice Noodles & Peanuts
A refreshing salad bursting with flavour. Juicy free-range pork strips are sizzled in sesame oil, then tossed in salty tamari and sticky honey. A medley of vivrant veg add freshness and crunch. Brown rice noodles soak up all the flavour. Warm chilli paste and crunchy peanuts complete the dish.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 25g honey (use half)
- 1 carrot (use half)
- 1 handful of fresh mint (use half)
- 1 tbsp sesame oil (use half) (Sesame)
- 1 unwaxed lime (use half)
- 1 x 150g free-range pork strips
- 10g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
- 1 handful of fresh coriander (use half)
- 80g mangetout (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 midi cucumber (use half)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
Nutritional Information
Calories: 561
Protein: 44g
Carbs: 58g
Fat: 18g
Ingredients
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 300g free-range pork strips
- 25g honey
- 10g roasted peanuts (Peanuts, Nuts, Sesame)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 unwaxed lime
- 1 tbsp sesame oil (Sesame)
- 1 handful of fresh coriander
- 1 carrot
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 handful of fresh mint
- 1 midi cucumber
- 80g mangetout
Nutritional Information
Calories: 562
Protein: 45g
Carbs: 58g
Fat: 18g
Vietnamese-style Pork Salad with Brown Rice Noodles & Peanuts
A refreshing salad bursting with flavour. Juicy free-range pork strips are sizzled in sesame oil, then tossed in salty tamari and sticky honey. A medley of vivrant veg add freshness and crunch. Brown rice noodles soak up all the flavour. Warm chilli paste and crunchy peanuts complete the dish.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, a large bowl, a sieve & a grater
Fry the pork & boil the noodles
- Heat the medium frying pan with half the sesame oil on medium-high heat. Cook the pork strips for 8 mins, until golden and cooked through
- Meanwhile, add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Add the mangetout in the final 2 mins of cooking. Drain together, then rinse under cold water
Finish the prep
- Add half the honey and half the tamari to the pork, then cook for a final minute. Remove from the heat
- Coarsely grate the carrot (peel optional). Thinly slice the cucumber into 1/2cm half-moons. Roughly chop the coriander. Pick the mint leaves from the stalks and roughly chop
Mix the dressing
- In the large bowl, combine the juice from the lime with the remaining sesame oil, tamari and honey. Season with salt and pepper
- Add the prepped veg, herbs, cooked noodles and mangetout to the dressing. Toss well to combine
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Roughly chop the peanuts
- Share the noodle salad between plates, topped with the pork and peanuts. Drizzle over the chilli paste (for those who'd like the heat)
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