Lemongrass pork, mizuna and glass noodle salad

September 19, 2015 (Last Updated: January 11, 2019)

Great for picnics, and leftovers make great lunch-box fillers.

Lemongrass pork, mizuna and glass noodle salad

Serves: 4
Cooking Time: 40 mins plus extra to marinate

Ingredients

  • MARINADE
  • 2 lemongrass stalks, thinly sliced, white bits only
  • 30ml rice wine
  • 5ml sesame oil
  • 1 chilli, seeded and thinly sliced
  • 4 garlic gloves, chopped
  • 10ml fresh ginger, chopped
  • 30ml soy sauce
  • 2 thick pork chops, bone and fat removed
  • DRESSING
  • juice of 3 limes
  • zest of 1 lime
  • 30ml peanut oil
  • 2ml sesame oil
  • 15ml honey
  • SALAD
  • 100g mizuna, washed and dried
  • 1 red onion, thinly sliced
  • 100g baby corn, chopped
  • 40g fresh coriander, chopped
  • 50g mint, chopped
  • 300g thin rice noodles, cooked
  • salt and freshly ground black pepper, to taste

Instructions

1

Mix together the ingredients for the marinade and cover the pork chops. Marinate for about 1 hour. Preheat the oven to maximum setting.

2

Place the pork chops on a baking tray and roast until cooked through and golden. Rest for a few minutes before slicing into thin strips.

3

Mix together the dressing ingredients.

4

Toss the salad ingredients with the sliced meat. Pour over the dressing and mix well. Serve at room temperature.

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