Char siu pork with thai basil and mint rice noodle salad

Ways to be Well represents a market-leading offer based on a culture of positive eating and nurturing self-care to benefit our clients and their teams.

Our plant-forward philosophy means the vegetables, fruits, pulses, whole grains nuts and seeds are the stars of the show, underpinning all of the menus. Sustainably sourced meat, dairy and fish also feature on occasion.

Download our char siu pork with thai basil and mint rice noodle salad recipe by clicking the link below.

View the recipe card here

Ingredients

Serves 4.

For the pork:
1 pork fillet
20g caster sugar
1 inch of root ginger
3 cloves of garlic
20ml soy sauce
1 tsp Chinese five spice
2 tbsp ketchup
2 tbsp hoisin sauce
1 tbsp honey

For the salad:
200g rice noodles
2 carrots
1/2 cucumber
1 red onion
1 head of chicory
1/2 bunch of coriander
1/2 bunch of mint
1/2 bunch of basil
3 spring onions
6 radishes
1 yellow pepper
20g chopped mixed nuts
20g sesame seeds
2 limes
1 tsp sesame oil

Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 1389kJ/332Kcal

Method

Day before - sprinkle the pork fillet in the sugar and leave for a couple of hours. Make the Char Siu marinade by peeling and finely chopping the garlic and the ginger. Mix together with the soy sauce, five-spice, ketchup, hoisin, and honey. Rub marinade over the pork and leave covered overnight in the fridge.
On the day - submerge the rice noodles in boiling water and set aside until tender, drain and run under cold water to refresh. Leave them to drain and dress lightly with the sesame oil, to prevent them sticking. In a dry pan lightly toast sesame seeds and mixed nuts.
Finely slice chicory (lengthways), de-seed and finely slice the peppers, finely slice the spring onions and radishes. Peel and cut the carrot into matchsticks (alternatively grate). Cut the cucumber in half lengthways, scoop out the seeds and slice at an angle. Pick the coriander leaves, shred the mint and the basil. Put all the ingredients together in a bowl and dress with the lime juice.
Preheat the oven 220°C. Roast the fillet for 20-25 minutes until dark in colour and cooked through.
Serve a few slices of the Char Siu pork on top of the noodle salad..