Thai pork, mango and noodle salad recipe

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 555 calories / serving
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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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  • Ingredients

  • 2 tbsp reduced-salt soy sauce
  • 2 tbsp light soft brown sugar
  • 1 small lime, zested and juiced
  • 475g (15oz) pork fillet, trimmed
  • 1 x 165ml can reduced-fat coconut milk
  • 1 red chilli, deseeded and chopped
  • 1 mango, sliced into matchsticks
  • 1 carrot, sliced into fine matchsticks
  • handful coriander leaves, chopped
  • 1 x 375g (12 1/2oz) pack rice noodles, cooked
  • 75g (3oz) unsalted jumbo peanuts, dry toasted and roughly crushed
  • sweet chilli sauce, to serve (optional)
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  • Energy 2321kj 555kcal 28%
  • Fat 22g 31%
  • Saturates 7.3g 37%
  • Sugars 17.3g 19%
  • Salt 0.8g 14%

of the reference intake
Carbohydrate 54.5g Protein 34.9g Fibre 4.9g

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