These easy-to-make pork skewers served on a herby noodle salad are full of vibrant flavour! Juicy skewers marinated in a Vietnamese-inspired sauce are grilled to perfection in an Air Fryer.
Ingredients
For the pork
- 600g pork ribeye steaks, cut into strips
- Zest of 1 lime
- 4 tsp/20ml sriracha sauce
- 1 tsp turmeric
- 2 cloves garlic, grated finely
- Oil and seasoning, as needed
- 200g dried rice noodles
For the salad
- 1 red onion, thinly sliced
- Few sprigs of Mint
- Handful of Coriander
- 1 Baby Gem lettuce (aprox 150g)
- 50g Peanuts
- 1 red onion, thinly sliced
For the dressing
- 1 chilli, finely diced
- 60ml fish sauce
- 60ml sugar
- 60ml water
- 75ml lime juice
- 2 tsp rice wine vinegar
Instructions
- Add the pork steaks, lime zest, sriracha, turmeric, grated garlic and 2 tbsp oil to a bowl, stirring to combine.
- In a separate bowl, combine the dressing ingredients. Stir to combine, until the sugar is dissolved.
- Add ⅓ of the dressing to the pork, ensuring you coat all the pieces and set aside, leaving the pork to marinate for 15-20minutes.
- Add the onion to the remaining dressing and set aside.
- To the remaining dressing, add thinly sliced red onion, stir, and set aside.
- Pick the mint and coriander leaves from their stems and break apart the lettuce.
- Place the noodles into a large bowl, covered with boiling water and a pinch of salt. Leave to soften until they are slightly chewy, but al dente. Drain and rinse under cold water.
- Remove the pork from the fridge, and thread the strips of pork onto your wooden skewers.
- Grill in your air fryer, at 205°C for 7 minutes, until the pork is cooked through.
- Toss the cold noodles, picked herbs, ⅔ peanuts (reserving some for garnish) and dressing together until combined.
- Arrange the lettuce on a serving plate, top with your herby noodle salad and your pork skewers. Finish with peanuts and serve.