Thai pork, mango and noodle salad recipe
Capture the taste of summer with this easy mid-week Thai pork, mango and noodle salad.
See method- Serves 4
- 20 mins to prepare and 20 mins to cook
- 555 calories / serving
- Dairy-free
Ingredients
- 2 tbsp reduced-salt soy sauce
- 2 tbsp light soft brown sugar
- 1 small lime, zested and juiced
- 475g (15oz) pork fillet, trimmed
- 165ml reduced-fat coconut milk
- 1 red chilli, deseeded and chopped
- 1 mango, sliced into matchsticks
- 1 carrot, sliced into fine matchsticks
- handful coriander leaves, chopped
- 1 x 375g (12 1/2oz) pack rice noodles, cooked
- 75g unsalted jumbo peanuts, dry toasted and roughly crushed
- sweet chilli sauce, to serve (optional)
Each serving contains
- Energy
- 2320kJ 555.0kcal
- Fat
- 22g
- Saturates
- 7g
- Salt
- 0.8g
- Sugars
- 17g
of the Reference intake
Carbohydrate 54.5gProtein 34.9gFibre 4.9g
Method
- Preheat the oven to gas 5, 190°C, fan 170°C.
- Combine the soy sauce, sugar and lime zest in a small bowl, pour 1 tbsp over the pork, turn to coat and set aside.
- Put a large, ovenproof frying pan over a medium heat; add the marinated pork and sear until browned. Put the pan in the oven, or transfer the pork to a hot tray, and roast for 15-20 minutes, or until cooked through and no pink meat remains. Transfer the pork to a board and tent with foil. Leave to rest for 5 minutes; then slice.
- Warm the coconut milk, lime juice and chilli in a pan with the remaining soy sauce mixture to make a dressing. Toss with the mango, carrot, coriander and noodles. Top with the pork and peanuts. Serve with sweet chilli sauce, if you like.
- See more Thai recipes
