This refreshing and tangy satay pork noodles salad is a healthy and quick family dinner recipe. Serve with fresh herbs, plus some lime wedges and fried shallots to garnish
Satay Pork
Ingredients
400g pork fillet, trimmed
Salt and pepper to taste
1 tablespoon vegetable oil
1 x 200g packet Passage to Asia Satay Chicken Stir-fry Sauce
1/3 cup (80ml) water
Method
Slice pork fillet into 1cm thick slices and season with salt and pepper
Heat oil in a large non-stick frying pan over medium-high heat. Cook 1-2 minutes or until golden and cooked through. Remove and set aside
Reduce heat to medium-low and stir in Satay Chicken Stir-fry Sauce and water. Simmer a few minutes. Remove from heat and cool
Vermicelli Rice Noodle Salad
Ingredients
100g dried vermicelli rice noodles
100g red cabbage, finely shaved
1 carrot, finely sliced into batons
½ red capsicum, seeds removed and thinly sliced
2 green onions, sliced thinly into strips
1 cup (90g) bean sprouts
⅓ cup fresh chopped coriander, plus extra for garnish
⅓ cup fresh mint leaves, plus extra for garnish
Juice of half a lime, plus wedges to serve
Fried shallots to garnish
Method
Place noodles into a large heatproof bowl and cover with boiling water. Stand for 5 minutes and use a fork to loosen noodles. Drain and rinse in cold water and return to bowl. Use kitchen scissors to cut strands into manageable lengths
Add cabbage, carrot, capsicum, green onions, sprouts, coriander and mint; mix well
To serve, spoon about 2 tablespoons of the cooled satay sauce over salad, along with juice of half a lime. Toss to mix well
Place salad onto serving platter and arrange pork over the top. Drizzle remaining satay sauce over the top and garnish with extra herbs, fried shallots and lime wedges
Tips & Hints
Satay Chicken Stir-fry Sauce should be pouring consistency. Add more water if too thick or simmer longer if too thin