Vermicelli noodle salad with pork loin
Our vermicelli noodle salad with pork loin takes just 30 minutes to cook. It can be eaten warm or cold.
This vermicelli noodle salad with pork loin is just over 400 calories. It’s easy to prepare in just a few steps, making it an ideal mid-week dinner. We’ve used pork loin but you could swap for chicken, prawns, beef, or tofu if you prefer.
You can enjoy this salad warm or cold. If eating cold we suggest dicing the pork into small chunks as it's easier to eat.
Pork loin medallions are a good low-fat source of meat as long as you trim any visible fat away. They are a great source of protein and pair perfectly with our spicy marinade.
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- 1tbsp sesame seed oil
- juice 1 lime
- ½ tsp chilli oil
- 2tbsp tamari
- 1/4tsp sugar
- 1tsp miso paste
- 300g pork loin medallions, flattened to 1cm, fat trimmed and discarded
- 50g dried vermicelli rice noodles
- 100g baby corn
- 80g Sugar snaps
- 100g Bean sprouts
- 20g Mint, leaves only, finely chopped
- 20g Coriander, finely chopped
- ½ red chilli, finely chopped (optional)