Makrut Lime Pork & Crunchy Noodle Salad
with Sriracha Mayo Dressing & Snacking Tomatoes
- Gluten
- Sesame
- Soy
- Wheat
- Eggs
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
We're in our light and bright era so only a salad will do! Take tender pork steaks and give them a garlic-soy makeover in this number, then dress it in a sriracha mayo dressing that deserves all of the praise it's about to get. Garnish with crispy shallots for some added crunch! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
Carrot
1
Cucumber
1 packet
Snacking Tomatoes
2
Garlic
1 packet
Makrut Lime Leaves
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Sweet Chilli Sauce
300 g
Pork Loin Steak
1 packet
Mixed Salad Leaves
1 packet
Sriracha
(May be present: Soy.)
1 packet
Crunchy Fried Noodles
(Contains: Gluten, Wheat; May be present: Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
Not included in your delivery
2 tbs
Mayonnaise
(Contains: Eggs;)
1 drizzle
olive oil
Cooking Steps
- Using a vegetable peeler, slice carrot into ribbons.
- Halve snacking tomatoes. Roughly chop cucumber. Finely chop garlic.
- Remove centre veins from makrut lime leaves, then very finely chop.
- In a small bowl, combine makrut lime leaves, sweet soy seasoning, sweet chilli sauce, garlic and the water.
TIP: The makrut lime leaves are fibrous so you want to cut them into small pieces!
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
- In the last minute of cook time, add the garlic soy mixture, turning pork to coat.
- Transfer to a plate, cover and rest for 5 minutes.
- In a large bowl, combine sriracha, half the mayonnaise and a drizzle of vinegar and olive oil.
- To bowl, add mixed salad leaves, snacking tomatoes, cucumber and carrot, tossing to coat. Season to taste.
- Slice pork.
- Divide salad between bowls. Top with Korean garlic soy pork steak and any remaining glaze from the pan.
- Drizzle over the siracha mayonnaise and garnish with crispy shallots. Enjoy!
