Thanks to last night’s roast pork that’s left over, this pork and noodle salad comes together in 20 minutes.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Cook noodles or rice following packet instructions until tender. Drain and rinse under cold water to cool.
Arrange pork, carrot or your choice of salad vegetable, cucumber and spinach on a large platter.
Combine sauce, vinegar, oil and garlic or ginger in a screw-topped jar and shake well to combine.
Drizzle salad with dressing and sprinkle with herbs and nuts.
Salad will keep for 1 day covered in the fridge.