Capture the taste of summer with this easy mid-week Thai pork, mango and noodle salad.
Preheat the oven to gas 5, 190°C, fan 170°C.
Combine the soy sauce, sugar and lime zest in a small bowl, pour 1 tbsp over the pork, turn to coat and set aside.
Put a large, ovenproof frying pan over a medium heat; add the marinated pork and sear until browned. Put the pan in the oven, or transfer the pork to a hot tray, and roast for 15-20 minutes, or until cooked through and no pink meat remains. Transfer the pork to a board and tent with foil. Leave to rest for 5 minutes; then slice.
Warm the coconut milk, lime juice and chilli in a pan with the remaining soy sauce mixture to make a dressing. Toss with the mango, carrot, coriander and noodles. Top with the pork and peanuts. Serve with sweet chilli sauce, if you like.
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