Vietnamese pork noodle salad recipe | Sainsbury`s Magazine

Ingredients

• 1 large carrot, peeled
• 3 spring onions
• 1 head Chinese leaf
• 4 nests of flat rice noodles (we used Mama instant rice noodles)
• ½ x 31g pack coriander, leaves only
• 50g peanuts, chopped
• 2 tbsp light soy sauce
• ½ tsp sesame oil
• 1 tbsp groundnut oil
• 1 tsp runny honey
• 1 tbsp rice vinegar
• 100g caster sugar
• about 400g pork tenderloin, trimmed and cut into bite-size pieces
• 1 tbsp fish sauce
• 1-2 bird eye chillies, deseeded if you like, finely chopped
• 2 garlic cloves, crushed
• juice of ½ lime, plus lime wedges to serve