TIP: Try a non-cook salad and replace pork with shredded roasted chicken meat for a change.Â
Ingredients
Method
Brush pork with teriyaki sauce.
Heat an oiled, barbecue grill plate over medium to high heat. Add pork. Cook for 6 minutes. Turn. Cook for a further 2 minutes, or until cooked through. Transfer to a plate. Cover loosely with foil. Rest 2 minutes. Slice diagonally.
Meanwhile, to make the salad, cook noodles according to the packet directions. Drain. Rinse under cold water. Drain. Transfer to a large bowl. Roughly cut into pieces using kitchen scissors.
Cut cucumber in half lengthways. Remove the seed with a teaspoon. Thinly slice. Prepare salad kit according to packet directions. Reserving dressing from the packet for another use. Add salad to noodles with cucumber and coriander. Toss well.
To make dressing, combine all ingredients in a small jug.
Transfer the salad to a platter. Top with pork. Drizzle over dressing. Serve with sesame seeds, chilli and lime wedges.
