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.

Crunchy Asian cabbage & prawn salad

PREP: 20 MINS
This no-cook main course is packed full of good-for-you ingredients

Nutrition:

• kcal198
 
• fat7g
 
• saturates1g
 
• carbs18g
 
• sugars16g
 
• fibre4g
 
• protein18g
 
• salt3.18g

Ingredients

• 250g/9oz Chinese cabbage
• 175g/60z white cabbage
  
• 2 celery
  
   sticks
• 2 carrot
  
• small handful mint
  
  , chopped
• small handful coriander, chopped
• 200g cooked large peeled prawn
  
• 4 tbsp roasted peanut, chopped

For the dressing

• 1-2 small red chillies, sliced
• 1 garlic clove, crushed
• 2 tbsp caster sugar
• 2 tbsp rice vinegar
• 3 tbsp lime juice
• 3 tbsp fish sauce

Method

1. Shred the cabbages, celery and carrot finely on a mandolin or grate them on the largest holes on a grater. Add the mint and coriander to the vegetables along with the prawns. Toss everything together.
2. Make the dressing by whisking all the ingredients together. Dress the salad and tip it into a bowl, sprinkle over the peanuts and serve straight away.