• Partnered with
  • Quick
  • Serves 4
  • 15 mins prep

Pork and crunchy noodle salad

Pork and crunchy noodle salad

This tasty pork and crunchy noodle salad recipe is fantastic enjoyed for a quick and easy lunch or dinner. Packed with veges and barbecue pork, this salad takes just 15 minutes from prep to plate


Pork and crunchy noodle salad

  • 500 g Chinese barbecue pork, thinly sliced
  • 1/2 Chinese cabbage, shredded
  • 1 yellow capsicum, seeded, thinly sliced
  • 1 carrot, shredded
  • 4 spring onions, thinly sliced
  • 100 g crunchy Asian noodles
  • 1/3 cup roasted cashews, chopped
  • coriander, mint leaves, to serve


  • 1 cup coriander, chopped
  • 1/4 cup lime juice
  • 1/4 cup peanut oil
  • 2 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tsp brown sugar
  • 1 long red chilli, sliced


  1. In a large serving dish, combine the pork, cabbage, capsicum, carrot and onions.
  2. In a small food processor, combine all of the dressing ingredients. Process for around 1 minute. Toss half through the salad.
  3. Sprinkle the salad with noodles, cashews and herbs. Drizzle with the remaining half of dressing.

This recipe first appeared in New Zealand Woman's Weekly.

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