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Sue’s 'speedy' pork noodles recipe

Sue’s 'speedy' pork noodles recipe

7 ratings

When outdoor swimming with her friends is off the cards, Sue still loves to cook for her nearest and dearest. Something that doesn’t take long to prepare but still delivers big on flavour is Sue’s midweek vibe. Her speedy pork noodles are ready in just 25 minutes, they’re packed with fresh, delicious veg and use a storecupboard-friendly dressing. It makes an impressive-looking meal for two that doesn’t break the bank. See method

  • Serves 2
  • 10 mins to prepare and 15 mins to cook
  • 565 calories / serving
  • Gluten-free
  • Dairy-free


  • 270g pack pork loin steaks
  • 1 tsp vegetable oil​
  • 1 tbsp roasted salted peanuts, roughly chopped (optional)
  • lime wedges, to serve (optional)

For the dressing

  • ½ tsp cornflour
  • 2 tbsp soy sauce
  • 4cm piece ginger, peeled and sliced into matchsticks
  • 2 tbsp clear honey
  • 1 fresh lime, juice and zest
  • ½ 15g pack fresh coriander, stems finely chopped, leaves left whole
  • ½ red chilli, deseeded and sliced

For the salad

  • 60g dried rice vermicelli noodles
  • ½ tbsp sesame oil
  • 1 carrot, peeled into ribbons​
  • ¼ cucumber, peeled into ribbons
  • ½ 15g pack fresh basil, leaves picked (optional)
  • 10g fresh mint, leaves picked (optional)
Shop ingredients

Each serving contains

  • Energy

  • Fat

    28g 40%
  • Saturates

    9g 45%
  • Sugars

    20g 22%
  • Salt

    2.2g 37%

of the reference intake
Carbohydrate 46.2g Protein 29.9g Fibre 3.1g


  1. Preheat the grill to high. Rub both sides of the pork with the vegetable oil and place on a baking tray. Grill for 5-6 mins each side until lightly golden and cooked through. Transfer to a plate to rest for 5 mins, then cut into 1cm slices. 
  2. Meanwhile, make the dressing. Put the cornflour in a small saucepan and slowly whisk in the soy sauce and 50ml water, followed by the ginger and honey. Set over a medium heat and simmer for 10 mins until thickened and glossy, then remove from the heat and stir through the lime juice and zest, coriander stalks and chilli. 
  3. Cook the rice noodles to packet instructions. Toss together with the other salad ingredients and coriander leaves, then arrange on 2 plates. 
  4. Top with the slices of pork and scatter with the peanuts, if using. Drizzle over the dressing and serve with the lime wedges for squeezing over, if you like.

*To make this dish gluten free, swap the soy sauce for tamari.

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