Malaysian-style Pork Salad

Course: Main Skill level: easy Serves: 2

2 pork loin medallions or steaks

50 g (1½ oz) dry rice noodles

Oil, for frying

For the Dressing: Juice of 2 limes

2 cloves of garlic, grated

2 tbs rice wine vinegar 2 tbs light soy sauce 2 tbs honey

For the Salad:

60 g (2 oz) spiralised courgettes

60 g (2 oz) spiralised carrot

60 g (2 oz) beansprouts 35 g (1¼ oz) sugar snap peas, sliced diagonally

2 spring onions, sliced thinly

2 x small red chillies, sliced (optional) Large handful of fresh coriander, chopped Four sprigs of fresh mint, chopped 1 tbs dry roasted peanuts, crushed

1 To make the dressing, mix together all of the ingredients in a medium bowl. Use half to coat the pork loin and leave for 10 minutes. Set the other half of the dressing aside.

2 Boil the kettle. Pour the boiling water into a bowl with the noodles, leave to soak until soft, then drain and cool under cold water.

3 Heat a frying-pan on a medium heat. Add a splash of oil and carefully add the pork. Cook over medium heat for around four minutes on each side or until the pork is cooked. Remove from the heat and rest the pork before slicing.

4 Mix together all the salad ingredients with the rest of the dressing and the drained noodles.

5 Transfer the salad to two bowls, slice the pork and place it on top of the salad to serve.