Asian Style Pork and Rice Noodle Salad

clock 10 minutes + 15 minutes bowl Serves 4


  • 450 g pork mince
  • 1 tbsp finely chopped ginger
  • 2 cloves garlic, finely chopped
  • 3 spring onions, finely sliced
  • 2 tbsp oyster sauce
  • 200g g rice noodles
  • 2 tbsp Select sweet chilli sauce (or more if you like a bit of heat)
  • 2 tbsp Homebrand soy sauce
  • 2 tsp sesame oil
  • 1/2 cucumber, cut into quarters lengthwise, seeds removed and sliced on the diagonal
  • juice of ½ lemon
  • 1/2 punnet cherry tomatoes, halved (optional)
  • 1 handful mint leaves
  • fresh red chilli, cut in half, seeds removed and thinly sliced
  • 1 handful coriander leaves
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  • Mix together the pork, ginger, garlic, spring onions and oyster sauce and set aside. This can be cooked straight away or marinate overnight.

  • Put the rice noodles into a large bowl and cover with boiling water. Test by tasting after a few minutes to see if they are tender. Plunge into cold water to stop them cooking further. If you are cooking the noodles ahead of time, drizzle with a little sesame oil to stop them sticking together.

  • Mix together the sweet chilli sauce, soy sauce, sesame oil and lemon juice in a large bowl. Add the noodles and stir well.

  • Fry the mince with a little canola oil in a fry pan or wok, stirring frequently to break up the mince. When cooked through (around 3 – 4 minutes) add to the noodles along with the remaining ingredients, toss together and serve.

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