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Pork noodle bowl
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Prep Time:
50 minutes
Cook Time:
6 minutes
Total Time:
56 minutes
Elevate lunch with vibrant noodle bowl featuring juicy pork loin and zesty chili-lime dressing.
Ingredients:
  • 150g dried vermicelli noodles
  • 1 lemongrass stalk (white part only), finely chopped
  • 42.00 gm soy sauce
  • 24.40 gm fish sauce
  • 21.00 gm lime juice
  • 2 tsp grated palm sugar
  • 4 pork loin steaks
  • 1 large carrot
  • 2 gem lettuce, leaves separated
  • 4 baby cucumbers, sliced
  • 125g cherry tomatoes, halved or quartered
  • 125.00 ml fresh mint leaves
  • Chopped roasted salted peanuts, to serve
Instructions:
  • Place noodles in a large heatproof bowl and cover with boiling water. Let stand for 5 minutes until just tender, then use a fork to separate the noodles. Drain well.
  • In a glass or ceramic bowl, mix together lemongrass, soy sauce, fish sauce, lime juice, and sugar. Add the pork and coat it well. Refrigerate for 30 minutes, if possible.
  • Prepare the zesty Chilli and Lime Dressing by combining all ingredients in a small bowl and stirring until the sugar completely dissolves.
  • Preheat a barbecue plate or grill over medium heat. Cook pork for 3 minutes on each side or until desired doneness. Transfer to a plate, cover with foil, and let rest for 2 minutes. Slice pork thickly. Use a julienne peeler to cut carrot into long thin strips. Arrange lettuce, noodles, carrot, cucumber, tomato, and pork in serving bowls. Sprinkle with mint and peanuts. Drizzle with dressing before serving.

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