Asian Pork Noodle Salad
Seriously? Is it June already? I swear, time’s been playing tricks on me—it's flown by so fast!
This year’s spring has been the chilliest I can remember. I mean, I’m pretty sure it snowed at the end of March! April was basically a blur of cloudy, rainy, wintery days. I’ve lost count of how many times I couldn’t see the sun. To be honest, I didn’t even bother packing away my winter coats and jackets, just in case!
But then, something magical happened last week. It’s like Mother Nature finally woke up from her long hibernation and decided to treat London to some glorious, warm, dry, sunny weather. Suddenly, I’m soaking up Vitamin D like it’s my job, and let me tell you—it feels amazing! I’m full of energy and feeling so much more positive.
Now, let’s talk food. Lately, I’ve been all about quick, simple, and light cooking—nothing too fussy, just fresh and delicious dishes that make you feel good. And that’s exactly what this *Asian Pork Noodle Salad* is all about! When the weather’s warm, I can’t resist making a vibrant Asian-style salad.
For this one, I went with pork mince as the protein, paired with noodles, topped with crisp green beans, and garnished with micro purple basil leaves for a pop of colour and flavour. And, of course, if you're someone who loves a little kick (like me), a sprinkle of dried chilli flakes adds just the right amount of heat and excitement. It’s the kind of dish that’s not only quick and satisfying but also makes for the perfect lunch the next day!
Simple, fresh, and packed with flavour—this salad is exactly what I’ve been craving. Perfect for those sunny days when you need something light but delicious!
Prep Time: 5-10 minutes
Cook Time: 3 minutes
Yield: 2 persons
Ingredients:
1 tbsp sunflower oil
1 garlic clove, finely chopped
180g pork mince
2 tbsp light soya sauce
1 tbsp sesame oil (and some extra for drizzling onto the noodles)
1 tbsp Chinese rice wine
1 tbsp dark soya sauce
1 tsp sugar
freshly ground black pepper
80g green beans, trimmed
120g dried egg noodles
a big handful of micro basil leaves (or other herbs)
Method:
1. Heat the sunflower oil in a frying pan over a medium-high heat. Add the garlic and fry until they start to fragrant. Add the pork mince, breaking up the lumps. Cook and stirring occasionally for 5-10 minutes until browned and cooked through.
2. Add light soya sauce, sesame oil, Chinese rice wine, dark soya sauce, sugar and about 60ml of water and simmer for about 3 minutes. Season with freshly ground black pepper, then leave aside and keep warm.
3. Meanwhile, bring a big saucepan of lots of water to the boil, put in the green beans and cook for about 3 minutes or until they are soft. Remove from the saucepan with a slotted spoon and set aside.
4. Then, put in the dried egg noodles and cook as per package instructions. Drain and divide into individual bowls, drizzle with some sesame oil and give it a slight toss. Then, top with pork mince, green beans and a big handful of micro basil leaves (or other micro herbs).
