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Sticky Pork Noodle Salad with Mango recipe
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Elevate your salad game with this vibrant sticky pork noodle salad, featuring juicy mango, refreshing radish, aromatic coriander, and a zesty dressing.
Ingredients:
  • 1 pork fillet (450-500g)
  • 36.40 gm peanut oil
  • 44.00 gm sweet chilli sauce
  • 250g narrow rice stick (pad Thai) noodles
  • 2 mangoes, cheeks removed, peeled, thinly sliced
  • 6 radishes, finely sliced
  • 3 green shallots, finely sliced diagonally
  • 1 red capsicum, cut into thin strips
  • 1 Lebanese cucumber, finely sliced diagonally
  • 1 bunch coriander, leaves picked, washed and dried
  • 50g (1/3 cup) salted roasted cashews, roughly chopped
  • 60ml (1/4 cup) lime juice
  • 60ml (1/4 cup) sweet chilli sauce
  • 24.40 gm fish sauce (or to taste)
Instructions:
  • Preheat your oven to 200°C/180°C fan-forced and line a rimmed baking tray with baking paper. In a large non-stick frying pan over medium-high heat, cook the pork fillet brushed with oil for about 5 minutes until evenly browned. Transfer the pork to the prepared baking tray, brush with sweet chili sauce, and bake for 15 minutes. Let it rest for 5 minutes before serving.
  • Place noodles in a large bowl and cover with boiling water, using a chopstick to separate them. Let stand for 10 minutes until tender. Drain in a colander, rinse with cold water, and drain well.
  • Prepare the dressing by adding lime juice, sweet chili sauce, peanut oil, and fish sauce to a jar. Close the lid securely and shake vigorously until well mixed.
  • Place the noodles back in the large bowl and generously drizzle with 2/3 of the dressing, gently toss to coat. Mix in mango, radishes, shallots, capsicum, cucumber, and coriander, reserving some for decoration. Transfer the mixture to a large platter. Slice the pork and elegantly arrange on top along with the reserved salad ingredients. Drizzle the remaining dressing over the pork to your liking, sprinkle with cashews, and serve.

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