This Asian inspired pork and mango noodle salad, makes a perfect light dinner or delish healthy lunch. It’s a great meal for summer and can be on the table in just 20 minutes.
- 75g dry rice vermicelli noodles
- 2 cups (150g) iceberg or cos lettuce, shredded
- 1 cup (70g) wombok, shredded
- 1 cup (70g) gai lan, bok choy or pak choy, shredded
- 1 cup (50g) coriander leaves
- 1 large mango, peeled, de-seeded and flesh finely sliced
- 1/2 long red chilli, finely sliced (de-seeded to remove heat)
- 2 tbsp light soy sauce
- 2 tbsp fresh lemon or lime juice
- 2 tsp caster sugar
- 1 tsp sesame oil
- oil spray
- 400g lean pork mince
- 1 garlic clove, crushed
- 2 tsp freshly grated ginger
Pork and mango noodle salad
Place dried noodles in a medium size bowl and cover with boiling water. Pop a lid on the top and leave for 10 minutes or until soft. Drain and set aside to cool. Once cooled, toss with lettuce, wombok, gai lan, corriander, mango and chilli, then set aside
Combine soy sauce, lemon/lime juice and caster sugar and sesame oil together in a jar, and give a good shake. Set aside.
Heat a wok or non-stick frying pan to high, spray with oil and add pork mince, garlic and ginger.
Cook, breaking up mince as you go, for 8 minutes or until pork is cooked through.
Toss pork through lettuce and veggies and pour over dressing mixture.
Serve in bowls and eat immediately.
- If you can’t get gai lan, bok choy or pak choy, you can use shredded spinach. And, if you can’t find wombok, just use white cabbage.
- Feel free to swap the pork for lean chicken mince or breast – or tofu for a vegetarian option.
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- This recipe was created by Jay Rogers for Kidspot, New Zealand’s best recipe finder. You can follow Jay at The Moodie Foodie.