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Crispy pork noodle salad recipe

45 ratings

In partnership with Jamie Oliver

Jamie says: "Crispy pork mince in an aromatic sticky sauce, crunchy veg and fresh herbs combine in this vibrant noodle salad full of exciting flavours and textures. Enjoy it hot or cold." See method

Serves 4
10 mins to prepare and 15 mins to cook
459 calories / serving
Healthy
Dairy-free

Ingredients

150g dried rice noodles
4 tbsp unsalted peanuts
30g pack fresh mint
2 limes
3 tbsp teriyaki sauce
3 tsp vegetable oil
400g lean pork mince
3 tbsp sweet chilli and garlic sauce
2 x 320g packs vegetable stir-fry mix

Each serving contains

Energy
1920kj
459kcal 23%
Fat
14g 20%
Saturates
4g 18%
Sugars
18g 20%
Salt
1.6g 27%

of the reference intake
Carbohydrate 53.7g Protein 29.1g Fibre 4.2g

Method

Prepare the noodles to pack instructions, then drain, cool under cold running water and set aside. Crush the peanuts with a pestle and mortar; pick and roughly chop most of the mint leaves. Zest and squeeze the juice of 1 lime into a small bowl, add the teriyaki sauce and a splash of water, then mix until combined.
Place a non-stick frying pan on a medium-high heat with 2 tsp oil. Add the pork mince and stir-fry for 5-6 mins, breaking it up with a wooden spoon, until browned. Add the chilli & garlic sauce and the chopped mint. Cook, stirring, for 1-2 mins until the pork is sticky and crisping up.
Meanwhile, place another large non-stick frying pan on a high heat with 1 tsp oil. Stir-fry the veg for 4-5 mins until tender, then add the noodles and teriyaki-lime sauce and toss together for 1 min more.
Divide the veg and noodles between plates, add the pork and scatter with the crushed peanuts and remaining mint leaves. Serve with lime wedges for squeezing.

See more Jamie Oliver recipes

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