I started cooking this Noodle salad with pork a few months ago and it has quickly become one we all get excited about, LittleT included (minus the nuts for now to avoid accidents). It is so easy that you’ll have it ready in 20 minutes.
If you don’t eat pork or meat in general, you could of course prepare the noodle salad on its own, it is full of flavour. In which case you just need to add the dressing from step 2 and chopped coriander to your favourite noodles. Or you could try it the way Tor Ince adapted it with tofu (her method is below in the comments section).
Or, if you prefer chicken, we have Lesley’s report in the comments below that she has tried it with diced chicken breast and it was delicious (updated 24-7-2014, I have tried it with chicken today, delicious!).
Thank you to everyone who is trying this recipe.
I have added a little note and simple tip at the end that I hope will be useful.
- 250 g pork fillet, the best quality you can afford (pre-packed ones tend to be about 450-500 g so I just freeze one half for next time)
- 1 bag of fresh rice noodles (you could also use 1 nest of dry noodles per person)
- 1 lime (one half will be used for juice, the other will be cut into wedges to serve). If you really like lime, use a whole one for juice and the other one for wedges.
- Fresh coriander, chopped coarsely
- 1 spring onion, either roughly chopped or thinly sliced lengthways and then cut (optional, it works well without it)
- Garlic (1 clove)
- 1 chilli or a teaspoon from a jar of chopped chilli (I always have Easy on the red chilli from Waitrose in the fridge nowadays)
- A handful of raw cashews or salted peanuts (crushed)
- Olive oil
- Soy sauce
- Ideally a griddle pan but no need to go buy one because any frying pan you own will do
- One large bowl (it will hold meat)
- One salad bowl
- One small bowl for the dressing
- Your favourite music in the background (optional)
1. Cut the pork fillet into 1 cm slices (roughly) and place in a bowl with 1 tablespoon of olive oil + 1 finely chopped garlic clove + 1 tablespoon honey.
2. Prepare the dressing in the small bowl by mixing: 1 tablespoon from the jar of crushed chilli OR a finely
chopped red chilli + 1 teaspoon of honey + 1 tablespoon soy sauce + the
juice of 1/2 lime (or juice of a whole lime if you prefer). Of course you could stick a fresh red chilli (I always have some in the freezer as they can be used straight away) and everything else in the Thermomix for a few seconds, speed 7 with half the coriander and have it done in no time (it’s what I do nowadays).
3. Heat a little oil in the griddle pan/frying pan and cook the pork slices for 2-3 minutes on each side until the juices run clear or (if you’re like me) just get one out, cut it in half and check that it’s cooked through). Remove the pork onto a plate, keep the pan on the heat.
4. Fry the fresh rice noodles in the pan for 2-3 minutes. This is optional though and you may want to just fry them in a little oil in a clean pan. Either way it’s delicious.
5. Place the noodles in a large bowl, add the chopped coriander and the dressing and toss together. Sprinkle the crushed nuts and chopped/sliced spring onion over the top. Tuck in.
Presentation tips: You can prepare the plates individually or you can place the salad bowl on the table along with a plate with the pork so that everyone can help themselves.
Note: If using dry noodle nests, cook according to instructions while the pork fillet marinades for a bit (between steps 1 and 2), drain.
Tip: You don’t have to use rice noodles, you could replace them with the noodles of your choice, I would recommend ribbon or fine egg noodles (I have made it with fine egg noodles before).
I can’t really say Serve with Spanish flair for this one but, since you found it here, do it anyway!
I’m linking up with Lavender and Lovage’s Herbs on Saturday for August, if you don’t know Karen’s blog already, please check it out. It is fantastic and has lots of ideas for those of you doing the 5:2 Diet.