Recipe
Asian Pork Noodle Salad
Prep Time:
Cook Time:
Yield:

Seriously? It’s June already? I don’t know how time has flown pass so quickly!
It seems that we have the coldest spring this year. I remember it snowed at the end of March. April was cold, I couldn’t remember the number of days I managed to see the sun. All I could remember was rainy, cloudy and wintery weather and I didn’t pack away my winter jackets and coats.
Since the end of last week, as if the mother earth has just woken up from a very long hibernation – bringing warm, dry and sunny weather to London. I feel like I’m getting some pure Vitamin D shots from the sunlight that give me extra energy and feeling great and positive!
For the past few months, I haven’t posted as much as I would like to. A lot of times, I struggle to spend time to style and take photos of the dishes that I make. I usually have to plan for dishes that I want to blog about. So, more often than not, some spontaneous dishes didn’t make it to my blog. I need to do better.
Recently I am very much into quick, simple and light cooking…. something fresh with no fuss! Just like this Asian Pork Noodle Salad. Whenever I make a light and summery dish like salad, I absolutely love to make an Asian-style one.
I choose to use pork mince to go with my noodles, topped with green beans and micro purple basil leaves. Of course, for those who like a bit of kick, adding some dried chilli flakes (like I do) make this salad even more tasty and interesting. I can’t resist this type of cooking that is quick and delicious. What’s more when I can pack it as my lunch the next day!

Asian Pork Noodle Salad
Prep Time:
Cook Time:
Yield:
Ingredients:
For the Asian Pork Noodle Salad:
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).
Spring 2013 was awful and depressing… Yes, time sure does pass fast!
This is a mouthwatering recipe! Asian noodle dishes are the best.
Cheers,
Rosa
This dish looks almost too beautiful to eat! (but I’m sure I can manage, anyway! lol)
I would love it if you would link up and share some of your wonderful recipes with my readers on my Foodie Friday Blog Hop! You can share some of your favorite recipes and find some new ones, as well!
Hope to see you there!
Melissa
A Room for Two with a View
Thank you. 🙂
A very eye-catching Asian-inspired noodle salad! Light and healthy too! The micro basil leaves look so cute! Don’t think I can find it here. 🙁
Thank you. And those micro basil leaves are not easy to get. 🙁
Oh, the dish looks so beautiful, i bet it taste delicious and healthy!
Thank you. Yes it was simple and yummy.
Love this rad and new interpretation of pork noodles (and salad)!
Thank you! 🙂
Almost too pretty to eat, Leemei!!! 🙂 xoxo
Thanks Kiran! 🙂
I’m all for fresh and easy meal ! This salad looks so delicious Leemei !
Same for me! Thanks!
Sounds like a delicious recipe. Like you, I’m always torn between photographing the dish I’ve just cooked or getting stuck into eating it!
Thank you. Yes, I usually have to plan before head to make sure it is eaten after. 😉
This dish looks delicious…so elegant as well.
Hope you are having a wonderful week Leemei 😀
Thank you Juliana.