1 x Riverview Farms Pork Roast
400g fresh Singapore noodles
200g bag baby leaf blend lettuce leaves
1/4 cup fresh mint leaves, torn
1 clove garlic, crushed
2cm piece fresh ginger, peeled and grated
1/3 cup maple syrup
1/4 cup ketjap manis (sweet soy sauce)
1 tablespoon Sriracha (add more or less to suit taste)
1 tablespoon rice wine vinegar
1/4 cup toasted cashews, roughly chopped
1 chili, sliced
Cook fresh Singapore noodles as per instructions on packet. Once cooked, drain and allow to cool slightly.
Slice the pork into 2cm cubes leaving the crackle attached.
In a nonstick frypan saute garlic and ginger for 30 seconds over low heat. Add in maple syrup, ketjap manis, rice wine vinegar and Sriracha. Combine well and bring to a simmer for 2 minutes. Add in the diced pork and coat with the glaze. Simmer for 3-4 minutes or until all pork is well coated with the glaze. Remove from heat.
Toss the cooled noodles with the baby lettuce leaves and mint and place on a serving plate. Top with the pork, drizzle over any remaining sauce and garnish with toasted cashews and fresh chili.