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Baby buk choy and pork noodle salad

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 1 (about 500g) pork fillet
  • 1 teaspoon 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
  • 1 cup finely shredded fresh mint
  • 1 cup finely shredded fresh coriander
  • 1 tablespoon fresh lime juice
  • 1 tablespoon light soy sauce
  • 3 teaspoons caster sugar
  • 1 teaspoon sesame oil


  • 1
    Sprinkle the pork fillet with Chinese five spice and season with salt and pepper. Spray a large non-stick frying pan with oil spray and place over medium heat. Add the pork and cook for 4-5 minutes each side for medium-well or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 10 minutes to rest.
  • 2
    Meanwhile, place the noodles in a large heatproof bowl and cover with plenty of boiling water. Set aside for 5 minutes or until noodles soften. Refresh under cold running water. Drain.
  • 3
    Place the noodles, buk choy, wombok, carrots, bean sprouts, mint and coriander in a large bowl. Gently toss until just combined.
  • 4
    Combine the lime juice, soy sauce, sugar and oil in a screw-top jar and shake until well combined. Taste and season with salt and pepper.
  • 5
    Thinly slice the pork across the grain. Add to the noodle mixture and drizzle with the dressing. Gently toss until just combined. Place among serving plates and serve immediately.

Source: taste.com.au


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