Asian Pork With Rice Noodle Salad
Tender marinated pork chops meet a refreshing noodle salad infused with lemongrass, ginger, and zesty lime. The aromatic flavors of lemongrass paste, ginger, and red chili combine to create a tasty marinade, while the vibrant mint and cucumber add a burst of freshness to the dish. Perfectly grilled chops are paired with cool and tangy rice noodles tossed in a fish sauce dressing for a delightful balance of textures and flavors.
— Constant Cookbook
Ingredients
- 1 tsp lemongrass paste (we used Bart's)
- 1 tsp finely-grated fresh root ginger
- ½ red chilli , finely chopped
- 1 tsp sunflower oil
- 3 tbsp fish sauce
- 4 pork chops
- 200g thin rice noodles
- zest and juice 1 lime
- ½ tsp caster sugar
- ½ cucumber
- handful chopped mint leaves
Instructions
- 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.
- 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.
- 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.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 500 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 46 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 38 grams protein
- Sodium Content: 2.48 milligram of sodium
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