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Pork skewers with quick noodle salad

  • 0:30 Prep
  • 0:05 Cook
  • 4 Servings


  • 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


  • 1
    Combine 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.
  • 2
    Meanwhile, prepare the noodles following packet directions or until just tender. Drain well. Place in a large bowl.
  • 3
    Thread 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.
  • 4
    Add 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


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