Thanks to last night’s roast pork that’s left over, this pork and noodle salad comes together in 20 minutes.
- Serves4
- Cook time5 minutes
- Prep time15 minutes
Ingredients
- 300g egg or rice noodles, or rice of choice
- 1 cup (150g) torn leftover roast pork
- 1 carrot, zucchini, daikon or beetroot, cut into matchsticks or coarsely grated
- 1 cucumber, cut into ribbons
- 50g baby spinach, shredded English spinach or cabbage
- 2 tbs soy sauce or tamari
- 1 tbs rice vinegar or any white vinegar or mirin
- 1 tsp sesame oil or olive oil
- 1 tsp crushed garlic or ginger
- Herbs such as coriander, mint or parsley, to serve
- Roasted nuts such as peanuts, cashews or macadamias, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook noodles or rice following packet instructions until tender. Drain and rinse under cold water to cool.
Step 2
Arrange pork, carrot or your choice of salad vegetable, cucumber and spinach on a large platter.
Step 3
Combine sauce, vinegar, oil and garlic or ginger in a screw-topped jar and shake well to combine.
Step 4
Drizzle salad with dressing and sprinkle with herbs and nuts.
Recipe tip
Salad will keep for 1 day covered in the fridge.
