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Categories:
sweet potatoes vegetable oil pork chops vermicelli noodles cucumber fresh cilantro fresh mint lemon juice sweet chili sauce fish sauce lemon wedges
Viewed: 48 - Published at: 8 years agoIngredients
- 1 lb sweet potatoes, coarsely chopped
- 1 tbsp vegetable oil
- 1 1/4 lb pork chops
- 3.5 oz vermicelli noodles
- 1 None Persian cucumber, thinly sliced
- 1/2 cup fresh cilantro leaves
- 3 tbsp fresh mint, shredded
- 1/2 tbsp lemon juice
- 1/2 tbsp sweet chili sauce
- 3 tsp fish sauce
- None None lemon wedges, to serve
Method
- Preheat oven to 375°F. Line a baking tray with parchment paper.
- Toss sweet potatoes with 1/2 tbsp oil. Season. Transfer to prepared tray and roast for 20 mins, or until tender.
- Meanwhile, brush pork with remaining oil. Heat a large frying pan over medium heat. Cook pork for 3-4 mins per side, or until browned and cooked to your liking. Set aside, cover with foil and let rest for 5 mins. Remove fat and bones from pork. Slice thinly.
- Cook noodles in boiling water for 3 mins, or until tender. Drain then rinse under hot water. Transfer to a large bowl. Add sweet potatoes, pork, cucumber, cilantro and mint. Whisk together lemon juice, chili sauce and fish sauce then toss with salad. Serve with lemon wedges.
