Pork Spring Roll Salad
Serves 1
Directions
- 1Sauté garlic and ginger in a non-stick pan over high heat for 2 minutes.
- 2Add pork mince, cook for 2 more minutes, then stir in brown sugar and let caramelize.
- 3Cook vermicelli noodles as per packet instructions, rinse under cold water, and set aside to cool.
- 4Shred or slice the vegetables.
- 5Layer noodles, cabbage, carrot, cucumber, spring onion, mint, and coriander in the STAX TO GO container.
- 6In a small bowl, whisk together peanut butter, soy sauce, rice wine vinegar, sriracha, garlic, ginger, sesame oil, and maple syrup. Add 2-3 tablespoons of warm water until pourable.
- 7Pack the dressing in the second compartment of the STAX TO GO.
- 8At lunchtime, reheat the pork, mix everything together, and enjoy.
Ingredients
- 120 g Lean Pork Mince
- 10 g Brown Sugar
- 5 g Minced Garlic
- 5 g Grated Garlic
- 40 g Vermicelli Noodles (dry weight)
- 20 g Red Cabbage
- 50 g Grated Carrot
- 30 g Cucumber
- 1 g Fresh Mint
- 10 g Spring Onion
- 1 g Fresh Coriander
- 15 g Light Peanut Butter
- 20 ml Soy Sauce
- 1 ml Rice Wine Vinegar
- 10 g Sriracha
- 2 g Minced Garlic
- 3 g Ginger Paste
- 2 ml Sesame Oil
- 2 ml Sugar Free Maple Syrup
Equipment
non-stick panSTAX TO GOsmall bowl
Tips
- Pack dressing in the second compartment of the STAX TO GO to keep noodles and veggies crisp.
- Reheat pork at lunchtime before mixing everything together.
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