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Take to a picnic in a noodle box.

Method

  1. Place the fillet, oil, juice, coriander and chilli in a resealable plastic bag.
  2. Allow the flavours to infuse in the refrigerator for 30 minutes.
  3. Drain off marinade, pat dry and cook on pre-heated BBQ at medium heat for 4-6 minutes each side until cooked through.
  4. Slice the meat and stir through the noodles with the lemon zest and fish sauce mix.
  5. Garnish with lime slices and coriander.

Thai Warm Salad

Clock
Preparation: 2 mins
Refrigeration: 30 mins
Cooking: 12 mins
Serves: 4

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Ingredients

  • 500g Trim Pork fillet or Trim Pork schnitzel
  • 1 tablespoon olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons chopped coriander
  • 1/2 teaspoon dried flaked chilli
  • 250g cooked flat rice noodles
  • 1 tablespoon lemon zest
  • 3 tablespoons fish sauce mixed with 1/2 tablespoon sugar
View all recipes that use the Fillet (Trim Pork) cut
View all recipes that use the Schnitzel (Trim Pork) cut
View all recipes that use the BBQ method

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Phone: +64 4 917 4750 - Fax: +64 4 385 8522 - Toll Free 0800 697 675 (NZPORK)