Recipe: Sticky pork and crispy noodle salad

This recipe is a great little recipe to have up your sleeve for a hot night after you have been at the pool or beach all day. I love that you can do all the prep work earlier in the day or during nap time or even the day before – then simply cook the pork mince and your delicious sticky pork and crispy noodle salad is really. And they say ‘you can’t make friends with salad’. 

I find that serving this salad deconstructed aids in people eating ‘more’. I follow a tip from Simone from ‘Play with Food’ by serving new foods or foods that might not be eaten in the middle of the table in separate containers. This way, if people don’t eat them, they can be packaged away and used as a snack the next day or hidden in the next dinner.

At the moment, we also tend to eat foods like a dinosaur if the boys aren’t so keen in initially trying them. This involves everyone at the table taking said item – in this instance it was red capsicum – and trying to crunch as loud as they could and then roar if they thought that it tasted nice. In the end, all the red capsicum was eaten.

GoodFoodWeek's sticky pork and crispy noodle salad GoodFoodWeek's sticky pork and crispy noodle salad

Recipe: Sticky pork and crispy noodle salad
Recipe type: Salad
Cuisine: Modern Australian/ Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 people
 
Ingredients
  • 500 grams pork mince
  • 3 tablespoons of sesame oil
  • 2 cloves of garlic
  • 1 tablespoon of ginger
  • ¼ cup hoisin sauce
  • 1⁄4 cup honey
  • 1⁄4 cup dark soy sauce
  • 3 tablespoons chinese rice wine vinegar
  • 1 teaspoon Chinese five spice powder
  • 2 packets of Chang's crispy fried noodles
  • 1 red capsicum
  • 1 medium onion
  • 2 carrots
  • 1 lime
  • ½ bunch of coriander
  • ½ bunch of chives
  • ¼ cup of cashews
  • ¼ cup of fried shallots
Instructions
  1. PREPARE - slice the capsicum, grate the carrot, coriander and chives, dice the onion, crush the garlic.
  2. COOK - heat the sesame oil, add the onion and cook until translucent. Add the mince, garlic and ginger and cook until browned. Add the hoisin, honey, dark soy, chinese rice wine and five spice powder, cook until it has reduced down and is sticky.
  3. SERVE - top the crispy noodles with the sticky pork and then arrange the capscium, carrot, coriander, chives, cashews and fried shallots on top. Serve with lime wedges.

GoodFoodWeek's sticky pork and crispy noodle salad

  • Oh my does this look tasty Shari! Crispy noodles are just the best in my opinion, and I love what you’ve done with them here!

    • Crispy noodles aren’t just for the wonderful wombok salad that we all grew up eating at Australian BBQs. I’m so glad that you liked what I whipped up Lisa 🙂 Thanks for stopping by and letting me know what you think.

  • Hi Shari, I have nominated you for a One Lovely Blog Award. If you have a look at my blog post here http://boobinabox.net/2016/01/20/one-lovely-blog/ it will give you the details!

    Cheers,
    Julie

  • Love the idea of eating like a dinosaur! And this looks so yummy!

    • Thanks Steph – the boys really love eating like dinosaurs. I wonder what games I will have to have up my sleeve when they get older?

    • Thanks Steph – the boys really love eating like dinosaurs. I wonder what games I will have to have up my sleeve when they get older?

  • Lucy @ Bake Play Smile

    Hehehe I love the dinosaur eating! So cute! This sounds like an absolute winner!

    • Thanks Lucy – the things we do to keep dinner time fun and carefree {or at least get food into bellies without too much heart ache}.

  • Kidgredients

    Yum Shari! Looks great! I think I could convince the mini kidgredients to try this…because…crispy noodles!

    • Crispy noodles and mince always seem to go down well with the little ones. Thanks so much for featuring my recipe from last week in your link up 🙂

  • The Purple Ladle

    This looks seriously tasty!! Love crispy noodles and love the way you have used them in this recipe!

  • Yum Shari I love the looks of this. Thanks so much for linking it to YWF too.

  • Oh my that pork sounds amazing.
    I LOVE the flavours you have used, just making my mouth totally water!