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Pork and noodle salad

This fresh and crisp noodle salad takes just 30 minutes to make, and is low in fats and saturates too.

Serves 4

Prep Time 15 min

Cooking Time 15 min + resting


    • 200g rice noodles
    • 125g beansprouts, rinsed, drained 
and blanched
    • 210g pack Florette Thai Sweet Chilli 
Slaw (see tip, below)
    • 200g mangetout or sugar snap peas, 
trimmed and halved
    • 5tbsp chopped fresh coriander leaves
    • Spray cooking oil
    • 350g pork tenderloin
    • Lime wedges, to serve
    • Zest and juice 1 lime
    • 2tbsp reduced-salt soy sauce
    • 1tbsp toasted sesame oil
    • 1tsp toasted sesame seeds



    1. Soak the noodles according to the pack instructions. Drain, then transfer to a large salad bowl.
    2. Combine all the dressing ingredients in a small bowl. Pour over the noodles and toss.
    3. Top the noodles with the beansprouts, slaw mix, mangetout or sugar snap peas and coriander leaves (don’t toss). Cover and chill.
    4. Spray a griddle or frying pan with oil, heat to medium at first, then turn the heat to medium-low and cook the pork for 10–12 min, turning to brown all sides. Brush the pork with the chilli dressing from the bag of salad (or 2tbsp sweet chilli sauce, if making your own slaw), then cook for a further 
2 min, turning. Remove the pork from the heat, wrap in foil and rest for 5 min.
    5. Thickly slice the pork. Toss the salad and noodles together, then divide among 4 serving bowls. Top with slices of pork and serve with lime wedges for squeezing over.

FOR A HOMEMADE Thai-style slaw, mix shredded carrot, red and white cabbage and spring onions. In step 4, use sweet chilli sauce to brush the pork in place of the sachet that comes with the bag of salad.

Nutrition per serving

Read more on how we calculate nutrition.
389 25.2g 8.2g 0.8g 4.7g 8g 1g 75mg 51.5g 2.1mg

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