Asian pork with rice noodle salad

A weeknight supper that's full of colour and spice and all things nice, and ready in just 20 minutes

PREP: 10 MINSCOOK: 10 MINS

Nutrition: per serving

• kcal500
 
• fat19g
 
• saturates7g
 
• carbs46g
 
• sugars1g
 
• fibre2g
 
• protein38g
 
• salt2.48g

Ingredients

• 1 tsp lemongrass paste (we used Bart's)
• 1 tsp finely-grated fresh root ginger
  
  

  
  

  
  
  

  
• ½ red chilli
  
  

  
  

  
  
  

  
  , finely chopped
• 1 tsp sunflower oil
  
  

  
  

  
  
  

  
• 3 tbsp fish sauce
  
  

  
  

  
  
  

  
• 4 pork chop

For the salad

• 200g thin rice noodle
• zest and juice 1 lime
  
  

  
  

  
  
  

  
• ½ tsp caster sugar
• ½ cucumber
• handful chopped mint
  
  

  
  

  
  
  

  
   leaves

Method

1. Mix together the lemongrass paste, ginger, chilli, oil and 1 tbsp of the fish sauce. Smear the mixture all over the pork chops, then set aside to marinate while you make the salad.
2. Tip the noodles into a large bowl. Pour over a kettleful of boiling water, then leave to sit for 5 mins until the noodles are soft (or prepare them according to pack instructions). Drain the noodles into a sieve. Run under the cold tap until cool, then drain again and tip back into the bowl. Whisk the remaining 2 tbsp fish sauce with the lime zest and juice and sugar. Pour over the cold noodles. Slice the cucumber into thin strips, then toss through the salad along with the mint leaves.
3. Heat a griddle pan until smoking hot. Griddle the chops for 5 mins on each side or until cooked through, then serve alongside the noodle salad.

Minty Asian chicken salad

PREP: 10 MINS


Cheer up a chicken salad, make it minty and then add some Asian flavours

Nutrition: per serving

• kcal320
 
• fat2g
 
• saturates1g
 
• carbs56g
 
• sugars5g
 
• fibre0g
 
• protein22g
 
• salt2.83g

Ingredients

• 250g pack thin rice noodle
• 2 cooked skinless chicken breast, shredded
• ½ cucumber, halved and sliced
• 3 spring onion
  
  

  
  

  
  
  
  

  
  , sliced
• 1 red chilli
  
  

  
  

  
  
  
  

  
  , finely chopped
• 4 tbsp soy or fish sauce
  
  

  
  

  
  
  
  

  
• zest and juice 1 lime
  
  

  
  

  
  
  
  

  
• 2 tsp sugar
  
  

  
  

  
  
  
  

  
• 20g pack mint
  
  

  
  

  
  
  
  

  
  , leaves only, roughly chopped

Method

1. Soak the noodles for 5 mins in boiling water or according to pack instructions, until softened. Drain, then cool under a running tap. Drain again well, then tip into a large bowl along with the chicken, cucumber, spring onions and chilli.
2. Mix together the soy or fish sauce, lime zest and juice and sugar, then pour over the noodles. Toss through the mint leaves and serve.

Salmon noodle wraps

Just the thing for dinner à deux – fresh, light flavours and a gorgeous aroma

PREP: 15 MINSCOOK: 15 MINS

Nutrition: per serving

• kcal735
 
• fat48g
 
• saturates23g
 
• carbs44g
 
• sugars1g
 
• fibre1g
 
• protein35g
 
• salt0.48g

Ingredients

• 100g rice noodle
• 2-3 spring onion
  
  , sliced
• 50g fresh or frozen petits pois
• 85g Chilli, coriander & lime butter
  
   (See 'Goes well with' below for the recipe)
• 2 x 150g salmon fillets

Method

1. Heat oven to 200C/fan 180C/gas 6. Put the noodles in a bowl and pour over enough boiling water to just cover them. Leave for 2 mins, until they are bendable, but not too soft, then drain well. Return to the bowl with the spring onions, petit pois, salt and pepper and a third of the butter. Mix well until the butter has melted.
2. Pile the noodles and vegetables onto two large squares of baking parchment, then sit the salmon on top. Slice the remaining butter and arrange over the top of the salmon. Bring the ends of the paper over the fish, fold them together to seal, then tuck the ends of the paper underneath so there are no gaps. Put the parcels on a baking sheet and bake for 15-20 mins. Transfer to dinner plates and serve without delay.