Cooking Time: 5 - 10 mins
Nutrition Information per serving
- 1 Specially Selected Pork fillet (cut into thin strips)
- 1 pack thin rice noodles
- 1 cucumber (peeled, cut in half and seeds removed)
- 1 large carrot
- Large handful fresh coriander (chopped, stalks and all - reserve a few sprigs to place on top)
- 2 tbsp vegetable oil
- For the marinade:
- 2 tbsp hoi-sin sauce
- 1 tbsp sesame oil
- For the dressing:
- 4 tbsp rice wine vinegar
- 1 tbsp caster sugar
- 1 red chilli (seeds removed then finely chopped)
- 1 tbsp fish sauce
1. Mix the marinade ingredients together in a bowl then add the thinly sliced pork fillet. Make sure the slices of pork are coated in the marinade. Leave to marinade in the fridge for 30 mins, or up to 4 hours.
2. Meanwhile prep the rest of the ingredients. Cook and refresh the noodles (use pack instructions) then leave to one side until ready to use. Chop the carrots and cucumber into matchstick sized pieces, if this is tricky or time is short then you can ribbon the cucumber with a veg peeler and grate the carrot with a large grater. Finely chop the chilli and coriander and leave to one side.
3. Just before cooking, remove pork from fridge and allow it to come to room temperature. Place a large frying pan on a high heat, once it is smoking hot add a tablespoon oil. Place the slices of pork in one by one ensuring each one has full contact with the pan. Cook the pork on each side for a minute until just cooked through. You may need to cook the pork in two batches. Remove pork from the pan once cooked and place in a bowl and allow to cool.
4. While the frying pan is still hot, but off the heat add the rice wine vinegar allowing all the sticky bits of pork and marinade from the pan to combine with the vinegar (this is known as deglazing the pan). Add the sugar, allowing it to dissolve into the vinegar, using a wooden spoon to scrape the pan clean. Add the chopped chilli and fish sauce and mix well. Pour the dressing into a bowl.
5. Once the pork has cooled down combine with the cooked rice noodles, chopped vegetables, coriander and dressing in a large bowl. Mix everything well, using your hands. Top with a few sprigs of coriander and serve. The salad can be kept in the fridge for up to 24 hours.