• 2 Serves
  • 20 min prep time
  • 10 min cooking
  • 260 Cal / serve


  • 1 Tablespoons Ginger (20g), grated
  • 1 Stalks Lemongrass (1g), finely chopped
  • 250g Lean Pork Fillet, thinly sliced diagonally
  • 80g Thick Rice Noodles
  • 40g Frozen Peas
  • 80g Sugar Snap Peas, trimmed
  • 1g Olive Oil Spray
  • 1/2 Cups Mint Leaves (20g), chopped
  • 1 Lebanese Cucumber (135g), thinly sliced
  • 1 Shallot (3g), chopped
  • 1 Teaspoons Reduced Salt Soy Sauce (5g)
  • 1 Teaspoons Honey (7g)


    1. Combine ginger and lemongrass in a large bowl. Add pork and toss to coat well. Season with freshly ground black pepper. Thread pork onto metal or bamboo skewers.
    2. Cook noodles in a medium saucepan of boiling water for 4 minutes or until just tender. Drain and rinse under cold water. Drain well.
    3. Place peas and sugar snaps into a heatproof bowl and cover with boiling water. Stand for 1 minute, then drain and plunge into a bowl of iced water. Drain and pat dry with a paper towel.
    4. Meanwhile, preheat a chargrill or barbecue over medium heat. Spray pork lightly with oil and cook for 3-4 minutes each side or until cooked through.
    5. Combine noodles, peas, sugar snaps, mint, cucumber and shallots in a large bowl. Drizzle combined soy and honey over and toss to coat. Serve salad with pork skewers.

    Mish Tips

    • Use the ready prepared tubes of lemongrass and ginger found in the fresh section of your supermarket if you prefer.
    • Shallots are the long, green, thin variety.

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