Pork and mango noodle salad

Pork and mango noodle salad


Serves 4


  • 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


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.

Serving Suggestions


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