Crispy pork and noodle salad recipe

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  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 408 calories / serving
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Crispy Pork and Noodle salad with a Sweet Maple Dressing 2 hero

Take pork belly rasher slices, cut off the rind and any excess fat. Cut into small 1cm (½in) cubes.

Heat oils in a pan and cook the pork until very crispy, golden and cooked through. Remove from pan, place on a plate with kitchen paper and drain off any excess oil.

Toss together in a large bowl the leaves, noodles and vegetables.

Whisk the dressing ingredients together in a jug.

Top the salad with the crispy pork, and then drizzle with dressing and serve.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 450g (1lb) pork belly rasher slices
  • 1tsp oil
  • 1tsp sesame oil
  • handful mixed salad leaves
  • 2tbsp fresh coriander leaves
  • 225g (8oz) cooked rice noodles
  • 50g (2oz) mange tout, sliced
  • 50g (2oz) sugar snap peas, cut in half
  • 3 spring onions, thinly sliced
  • ¼ cucumber, cut into sticks
  • dressing

  • 1tbsp maple syrup
  • 1tbsp pineapple juice (or any fruit juice)
  • small splash sesame oil
  • Energy 1700kj 408kcal 20%
  • Fat 26g 37%
  • Saturates 9g 44%
  • Sugars 7g 7%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 19.9g Protein 23.8g Fibre 1.2g


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