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Sticky Pork And Noodle Salad

By Tenina Holder

This is one of the popular offerings in the sold out Thai Thai Again cooking classes we ran this year….and without a doubt one of our family faves. Fragrant, spicy, pretty easy…don’t be put off by the ingredients list…not bad at all really. Hit up your local Asian supermarket and get cracking (not crackling, but speaking of which)…The only thing I could add to this salad to make it even better would be a bit of crispy crackling as a garnish along with the peanuts. It would be divine. Salivation is a wonderful thing, it’s OK; now wipe the screen.

Sticky Pork And Noodle Salad


  • Dressing
  •   3 cloves of garlic
  •   1 red chilli
  •   1 stalk of lemongrass, white part only
  •   1 Piece turmeric, thumb sized or 1 tsp ground
  •   120 g organic coconut palm sugar
  •   150 g chinese black vinegar
  •   20 g fish sauce
  •   20 g sesame oil
  • Salad
  •   1 tsp white pepper
  •   2 tsp cornflour
  •   500 g minced pork
  •   1/2 small cabbage, cut into pieces
  •   2 - 3 spring onions/ shallots
  •   1 Handful coriander leaves
  •   1 Handful mint leaves
  •   1 Handful bean sprouts
  •   1 Handful peanuts, roasted
  •   1 Batch fresh rice noodles or ½ pkt dried rice flat noodles
  •   water for noodles
  •   Lime wedges to serve


  1. Place all dressing ingredients into Thermo bowl. Blend 10 sec/speed 9. Remove most of the dressing from bowl and set aside.

  2. Add pepper and cornflour to bowl. Blend 6 sec/speed 6.Scrape down lid and sides of bowl.

  3. Place pork into Thermo bowl. Mix through dressing 3 sec/Reverse/speed 2. Allow to marinate for 10 minutes or longer if possible.

  4. Sauté pork 10 min/Varoma/Butterfly/Reverse/speed 2. Remove from bowl and set aside.

  5. To prepare noodles, place into insulated serving bowl and cover with boiling water for 5 minutes or until heated and cooked. Drain before adding to salad.

  6. Place cabbage pieces (no more than 250g at a time) and spring onions/shallots into Thermo bowl with a little drizzle of dressing. Chop 3 sec/speed 4 with the aid of the spatula. Repeat with additional cabbage as needed.

  7. Arrange on serving platter.

  8. Place pork on top, with noodles, herb leaves, bean sprouts and peanuts. Drizzle with remaining dressing.

  9. This salad can be extended easily without adding more protein or dressing. Simply add more noodles, cabbage, peanuts etc.


Serve immediately with lime wedges.