Asian Pork with Rice Noodle Salad

• lemongrass↗1 tsp

  paste (used Bart's)

• fresh ginger root↗1 tsp

  finely grated

• red chili↗½

  finely chopped

• sunflower oil↗1 tsp
• fish sauce↗3 tbsp
• pork cutlets↗4
• thin rice noodles200 g
• zest and juice of 1 lime↗
• fine sugar½ tsp
• cucumber↗½
• mint↗жменя handful

  leaves

Step-by-step instructions

1. 1

   Mix the lemongrass paste, grated ginger, finely chopped red chili, sunflower oil and 1 tbsp fish sauce. Apply the mixture to the pork cutlets, set them to marinate while you prepare the salad.

2. 2

   Transfer the noodles to a large bowl. Cover them with boiling water (about as much as fits in a kettle) and let sit for 5 minutes until soft (or cook according to package instructions). Drain the noodles in a colander, rinse under cold running water until cooled, drain again and return to the bowl. In a separate bowl whisk the remaining 2 tbsp fish sauce with lime zest and juice and a pinch of sugar. Toss the cooled noodles with this dressing. Slice the cucumber into thin strips and add them to the salad together with mint leaves.

3. 3

   Heat a grill pan to very high heat. Grill the cutlets for 5 minutes on each side until cooked through, then serve them with the noodle salad.