Sriracha Maple Pork and Noodle Salad

PrepTime Mins
Serves 4-6
Cook Time 15 Mins

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

To garnish

1/4 cup toasted cashews, roughly chopped

1 chili, sliced

  1. 1

    Cook fresh Singapore noodles as per instructions on packet. Once cooked, drain and allow to cool slightly.

  2. 2

    Slice the pork into 2cm cubes leaving the crackle attached.

  3. 3

    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.

  4. 4

    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.

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