Ingredients

• 2 pork fillets
• 1 tablespoon minced or shredded ginger
• 2 tablespoons sweet soy sauce
• 1 tablespoon sesame oil
• grated rind or 1 lemon or lime

Noodle and vegetable salad

• 200 grams rice noodles
• 2 tablespoons finely shredded lemon grass
• 2 chillies, deseeded and sliced
• ½ cup roasted peanuts
• 1 carrot, peeled and sliced
• ½ cucumber sliced
• 1 mango, peeled and sliced
• 2 spring onions, finely sliced
• ¼ cup chopped coriander, chives or basil
• peanut oil

Method

1. Cut the pork fillets on an angle into 3cm-thick steaks. Place in a bowl or resealable bag and add the ginger, soy sauce, sesame oil and lemon or lime rind and leave to marinate for 15 minutes or while you make the salad.
2. Heat a non-stick frying pan and quickly cook the pork fillets for about 2 minutes on each side or until just tender. Serve over the noodle and vegetable salad.

Noodle and vegetable salad

1. Soak the noodles in boiling water for 5 minutes. Drain thoroughly and chop roughly.
2. Mix the noodles with lemon grass, chillies, peanuts, carrot, cucumber, mango, spring onions and herbs. Dress with lemon or lime juice and a little peanut oil. Season with salt and pepper. Or chilli dressing.

Chilli dressing

1. Combine 2 tablespoons each of sweet chilli sauce, oil and lemon juice. Add a dash of fish sauce. Season with pepper.

Cooks Tips

- When fresh mangoes are unavailable, use the canned fruit