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Noodle Salad With Pork & Asian Lime Vinaigrette

Prep Time:

10 mins

Cook Time:

12 mins


Serves 6

Diet type



For the pork:

  • 14 oz. (400g) pork tenderloin, trimmed, sliced into 6 even sized medallions

  • 1 tbsp. olive oil

  • salt & pepper

For the dressing:

  • 2 tbsp. olive oil

  • 1 tbsp. tamari sauce

  • 1 lime, juiced

  • 2 tsp. rice wine vinegar

  • 1 tsp. root ginger, peeled, minced

  • ¼ tsp. coconut sugar

  • ¼ tsp. sriracha sauce

For the salad:

  • 1 lb. (450g) dried Chinese egg noodles

  • 1 red bell pepper, sliced

  • 1 red chili, seeded, sliced

  • 4 tbsp. fresh parsley, chopped


Step 1

Brush the pork medallions with 1 tablespoon of the olive oil, and season with salt and pepper.

Step 2

Heat a large non-stick skillet over a medium-high heat and cook the pork medallions for around 3 minutes on each side, until cooked through. Remove from the heat, cover with tin foil and set aside to rest until needed.

Step 3

Place all the ingredients for the dressing into a blender and blend until smooth.

Step 4

Cook the noodles according to instructions on packaging, drain well and transfer into a large bowl. Add the sliced bell pepper and chili, pour over the dressing and add half the parsley. Toss to combine.

Step 5

To serve, divide the noodles between 6 bowls, top with the cooked pork medallion and the remaining fresh parsley. This dish can be served warm or cold.

Nutritional information (per serving)



Fats (g)


Carbs (g)


Protein (g)


Fiber (g)


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