This bowl is fresh, colourful and on your table in 30 minutes.
- Total time 30 minutes
- Portion size 4 servings
- 1 shallot , finely chopped
- 1 Thai bird's-eye pepper , thinly sliced, or 1 tsp sambal oelek
- 1/4 cup lime juice
- 3 tablespoons packed brown sugar
- 1/4 cup canola oil , divided
- 4 teaspoons fish sauce
- 150 g rice stick noodles (1/4 inch wide)
- 4 boneless pork loin chops (about 3/4 inch thick/150 g each)
- 1/2 teaspoon each salt and pepper
- 3 cups mixed baby greens
- 2 cups matchstick-cut carrots
- 5 radishes , thinly sliced
- 6 cocktail tomatoes , cut in wedges
- 1/2 cup each mint and cilantro leaves , torn
- chopped roasted peanuts and/or lime wedges (optional)
In small bowl, whisk together shallot, Thai pepper, lime juice, brown sugar, 2 tbsp of the oil and fish sauce. Let stand for 10 minutes.
Meanwhile, cook noodles according to package directions. Drain and rinse under cold water; drain. Transfer noodles to separate bowl; toss with remaining 2 tbsp oil. Set aside.
Meanwhile, preheat barbecue to medium heat (about 350°F); grease grill. Sprinkle pork with salt and pepper. Place on grill; close lid and cook, flipping once, until juices run clear when pork is pierced and just a hint of pink remains inside, about 6 minutes. Transfer to plate; tent with foil. Let rest for 5 minutes before thinly slicing.
Divide noodles, baby greens, carrots, radishes, tomatoes, mint and cilantro among bowls; top with pork. Drizzle with any pork juices and 1/4 cup of the shallot mixture. Garnish with peanuts and serve with lime wedges (if using).
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 939 mg
- Sugars 15 g
- Protein 37 g
- Calories 574
- Total fat 24 g
- Potassium 924 mg
- Cholesterol 79 mg
- Saturated fat 5 g
- Total carbohydrate 52 g
- Iron 17
- Folate 34
- Calcium 6
- Vitamin A 77
- Vitamin C 37