- Prep time 20 minutes
- Total time 1 hour
- Portion size 4 servings
Thinly slice 2 lemongrass sticks; add to resealable plastic bag along with hoisin sauce, tamari, oil, chili paste, garlic, lime zest and juice. Add pork, turning to coat; seal bag, pressing out as much air as possible. Refrigerate for 30 minutes.
Meanwhile, add noodles to large pot of boiling water; remove from heat and let stand until noodles are tender, about 3 minutes. Drain, rinse with cold running water and drain again.
In large bowl, combine tamari, rice vinegar, sesame oil and garlic. Season with pepper. Add noodles, fresh herbs, bean sprouts and carrots; mix well. Sprinkle peanuts over top. Set aside.
Thread pork onto 8 remaining lemongrass sticks (if necessary, use tip of sharp knife to pierce pork). Discard marinade.
Preheat grill to medium-high heat; grease grate well. Grill pork with lid down, turning occasionally, until well marked and pork is still slightly pink inside, 8 to 10 minutes. Serve with salad. Garnish with coriander.
Test Kitchen Tip: You can also pan-fry skewers if desired: Heat 2 tsp vegetable oil in skillet; cook skewers over medium-high heat, turning occasionally, until pork is still slightly pink inside, 6 to 8 minutes.
Nutritional facts PER SERVING: about
- Calories 470
- Total fat 20 g
- Saturated fat 2 g
- Cholesterol 60 mg
- Sodium 655 mg
- Total carbohydrate 60 g
- Fibre 4 g
- Protein 13 g