Asian pork salad

Asian pork salad makes a terrific lunch idea or light dinner. You can purchase Asian barbecued pork from most Asian butchers or substitute with chicken or pork loin steak or chops, or toss in toasted peanuts or cashew nuts for added texture.

Asian pork salad


  • 100 g (3½ oz) rice vermicelli
  • 300 g (10 oz) Asian barbecued pork, thinly sliced
  • 100 g (3½ oz) Asian salad greens
  • 1 red or yellow capsicum (bell pepper), halved, seeded and thinly sliced
  • 1 tablespoon gari (pink pickled ginger), chopped (optional)
  • ⅓ cup (10 g) fresh coriander (cilantro) leaves, chopped
  • ¼ cup (7 g) chopped fresh mint
  • 100 g (3½ oz) snow peas (mangetout), trimmed and blanched
  • 2 tablespoons salt–reduced soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons fresh lime juice
  • 1 teaspoon sesame oil
  • 1 small red chilli, seeded and finely chopped


  1. Soak the noodles according to the packet instructions.
  2. Drain well and cut into shorter lengths, if preferred.
  3. To make the salad dressing, whisk together all of the ingredients in a small bowl.
  4. Set aside.
  5. Combine the pork, Asian salad greens, capsicum, gari, coriander, mint and snow peas, if using, in a large bowl.
  6. Add the noodles and dressing and toss to coat.
  7. Divide among serving bowls and serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: 5 minutes


Low Fat No Fat Asian Cooking

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