Grilled pork & rice noodle salad

Name: Grilled pork & rice noodle salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 300 g pack British pork loin steaks; 2 tbsp Cooks' Ingredients Hot Honey Gochujang; 2 tsp caster sugar; 2 tbsp nam pla fish sauce; 1 lime, juice; 1 red Thai chilli, thinly sliced; 275 g pack rice noodles; 1 little gem lettuce, thinly shredded; 2 baby cucumbers, thinly sliced; 1 carrot, shredded or coarsely grated; 25 g pack mint, leaves picked; Cooks’ Ingredients Sriracha Sprinkle, to serve

Packed with bold flavours and crunchy textures, this vibrant noodle bowl delivers maximum supper satisfaction in just 20 minutes.

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Serves2
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

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300g pack British pork loin steaks
2 tbsp Cooks' Ingredients Hot Honey Gochujang
2 tsp caster sugar
2 tbsp nam pla fish sauce
1 lime, juice
1 red Thai chilli, thinly sliced
275g pack rice noodles
1 little gem lettuce, thinly shredded
2 baby cucumbers, thinly sliced
1 carrot, shredded or coarsely grated
¼ x 25g pack mint, leaves picked
Cooks’ Ingredients Sriracha Sprinkle, to serve

Heat the grill to medium. Brush the pork steaks with the gochujang and grill for 5 minutes each side until nicely browned and cooked through, with no pink meat and juices that run clear.
Meanwhile, to make the dressing, mix the sugar with 4 tbsp warm water from the kettle until dissolved. Stir in the fish sauce, lime juice and chilli.
Heat the noodles according to pack instructions, then divide between 2 bowls. Top with the lettuce, cucumbers, carrot and mint leaves.
Thinly slice the pork and add to the bowls with the juices. Serve with the dressing and the sriracha sprinkle on the side.