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

  • 15 mins preparation
  • Serves 4
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This recipe first appeared in New Zealand Woman's Weekly.
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Pork and crunchy noodle salad
  • 500 gram 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 gram 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 tablespoon fish sauce
  • 2 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoon 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.


Save time by shredding vegetables in the food processor with a blade attachment or on a mandolin.

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