Ingredients
-
2 garlic cloves, crushed
-
2 tablespoons coriander root and stems, finely chopped
-
1/2 teaspoon ground white pepper
-
2 teaspoons caster sugar
-
1 tablespoon fish sauce
-
2 tablespoons reduced-salt soy sauce
-
600g Coles Australian Pork Scotch Fillet, thinly sliced crossways
-
440g pkt shelf-fresh thin rice noodles
-
200g pkt Coles Brand Australian Beetroot Coleslaw
-
2/3 cup coriander leaves
-
1/2 cup (125ml) Coles Brand Asian Salad Dressing
Method
-
1Combine garlic, chopped coriander, pepper, sugar, fish sauce, soy sauce and pork in a glass or ceramic dish. Set aside for 10 mins to develop the flavours.
-
2Meanwhile, prepare the noodles following packet directions or until just tender. Drain well. Place in a large bowl.
-
3Thread the pork onto 8 soaked bamboo skewers. Heat a barbecue grill or chargrill on medium-high. Cook the pork, turning, for 4 mins or until browned and cooked through.
-
4Add the coleslaw mix, half the coriander leaves and the dressing to noodles. Toss to combine. Sprinkle the skewers with remaining coriander leaves and serve with the salad.
Source: taste.com.au
Discussion about this post