adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Baby buk choy and pork noodle salad
Baby buk choy and pork noodle salad
0 Likes
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Tender pork and crisp baby bok choy make a delicious pairing.
Ingredients:
  • 1 (about 500g) pork fillet
  • 1 tsp Chinese five spice
  • Olive oil spray, to grease
  • 200g rice noodles
  • 1 bunch baby buk choy, finely shredded
  • 1/2 wombok (Chinese cabbage), finely shredded
  • 2 carrots, peeled, cut into matchsticks
  • 55g (1 cup) bean sprouts
  • 250.00 ml finely shredded fresh mint
  • 250.00 ml finely shredded fresh coriander
  • 21.00 gm fresh lime juice
  • 21.00 gm light soy sauce
  • 15.00 gm caster sugar
  • 1 tsp sesame oil
Instructions:
  • Season the pork fillet with aromatic Chinese five spice, salt, and pepper. Heat a large non-stick frying pan over medium heat and spritz with oil spray. Cook the pork for 4-5 minutes on each side until medium-well or to your preferred doneness. Rest on a plate, covered with foil, for 10 minutes before serving.
  • Place the noodles in a large heatproof bowl and cover with boiling water. Let them sit for 5 minutes until softened. Then, refresh them under cold running water and drain.
  • Combine the noodles, buk choy, wombok, carrots, bean sprouts, mint, and coriander in a large bowl, gently tossing until mixed.
  • In a screw-top jar, combine lime juice, soy sauce, sugar, and oil. Shake vigorously until fully mixed. Taste and adjust seasoning with salt and pepper as needed.
  • Slice the pork thinly against the grain, mix it with the noodles, and drizzle on the dressing. Gently toss until everything is just combined. Serve on individual plates immediately.

Similar Recipes