Asian-style egg noodle salad

A fresh Asian-style salad using the best of summer produce.

Serves 4-6


1 pork fillet
3 tablespoons char sui sauce
1 tablespoon hoi sin sauce
1 teaspoon fish sauce
50mls xaio zing (Chinese cooking wine)
1 teaspoon chopped pickled ginger
1 teaspoon fresh garlic, chopped
1 small red chilli
1 red onion
3 stalks spring onions
1 bunch bok choy
½ bunch coriander
1 carrot
1 red capsicum
1 yellow capsicum
1 green capsicum
4 tablespoons grape seed oil
Juice of 2 lemons
Juice of 2 limes
½ bunch chopped coriander
1 packet egg noodles
2 roti bread

  • Step One

    Marinate the pork fillet in the char sui sauce, hoi sin, fish sauce, xaoi zing, ginger & garlic, set aside for up to 24 hours.

  • Step Two

    Slice all vegetables on the angle. Add grape seed oil to hot wok and then fry vegetables separately for 30-seconds each, then set aside.

  • Step Three

    Boil the egg noodles in hot water for 2 minutes, then refresh under cold water, set aside.

  • Step Four

    Drain and keep the marinade off the pork.

  • Step Five

    In a hot pan, caramelise the pork fillet until cooked (approx. 8-12 minutes), then deglaze with lemon and lime juice. Take off the heat, rest and set aside.

  • Step Six

    Add all the vegetables in a large mixing bowl with the marinade, the chopped coriander, the finely sliced pork fillet and the refreshed egg noodles.

  • Step Seven

    Slice the roti bread and bake in a 180 degrees oven for 10 minutes or until crispy. Sprinkle on top of salad and serve.

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