Thai Pork Loin Roast With Mango Noodle Salad
Say hello to your new summer fave! This vibrant dish combines juicy Castlemaine Pork Loin Roast, a fresh mango noodle salad, and a sweet chili-lime dressing that’s fresh and zingy.
The best part? You can grab all the ingredients from ALDI. Easy, affordable, and ridiculously delicious and feeds the whole family – what’s not to love?
Ingredients:
- 1 kg KR Castlemaine Pork Loin Roast
- 2 ripe mangos
- 1 packet rice noodles (Pad Thai-style)
- 3 scallions
- 2 cucumbers
- 1 capsicum (red or green)
- 1 bunch coriander (roughly chopped)
- 1/2 cup toasted pine nuts
- A handful of fresh mint
For the dressing:
- 3/4 cup sweet chili sauce
- 2 tbsp fish sauce
- 1/2 cup lime juice
- 1 tbsp sesame oil
- Salt & pepper to taste
Method :
- Cook Pork Loin Roast to packet specification. (This loin roast is usually available at Aldi quarterly for two weeks at a time).
- Slice mangos into half moon shapes.
- In a bowl of boiling water, place the rice noodles in and cover for 5 minutes or until soft. Rinse under cold water to prevent sticking and set aside.
- Slice the scallions into fine diagonal pieces, followed by the cucumbers. (I remove seeds if there are too many, which is personal preference).
- Finely slice capsicum and roughly chop coriander.and mint.
- Toast pine nuts over medium heat in a small pot and set aside to cool.
- Mix all the dressing ingredients together, season to taste and set aside.
- Assemble your salad by slicing the pork and layering the ingredients starting with the noodles first and top off with the pork and garnishes.
- Pour the dressing over the top and mix through before serving.
