How To Make Chilli Coconut Pork with Vegetable Noodle Salad
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Serves:
Ingredients
- 500g pork tenderloin, thinly sliced
- 2 tbsp vegetable oil
- 4 cloves of garlic, minced
- 1 red chili, thinly sliced
- 1 tsp grated ginger
- 1 can (400ml) coconut milk
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- Juice of 1 lime
- 200g rice noodles, cooked according to package instructions
- 1 cucumber, thinly sliced
- 1 carrot, grated
- 1 bell pepper, thinly sliced
- 2 spring onions, sliced
- Handful of fresh cilantro, chopped
- Salt and pepper to taste
Instructions
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Heat vegetable oil in a large pan over medium heat. Add the garlic, red chili, and ginger and sauté for 1 minute.
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Add the sliced pork and cook until browned, about 5 minutes.
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Stir in the coconut milk, soy sauce, fish sauce, brown sugar, and lime juice. Simmer for 10-15 minutes until the pork is cooked through and the sauce has thickened slightly.
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In a large bowl, combine the cooked rice noodles, cucumber, carrot, bell pepper, spring onions, and cilantro.
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Pour the hot coconut pork over the vegetable noodle salad and toss to combine. Season with salt and pepper to taste.
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Serve the Chilli Coconut Pork with Vegetable Noodle Salad garnished with extra cilantro.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 10g
- Cholesterol : 50mg
- Sodium : 900mg
- Total Carbohydrates : 45g
- Dietary Fiber : 3g
- Sugar : 8g
- Protein : 28g
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