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  • 650-700 g pork back straps or fillet

  • 2 tablespoons canola oil

  • .75 cup Plum sauce

  • 2 Avocados peeled, deseeded, diced

  • 2 x 400g packets fresh Flat Rice Noodles

  • 6 cm Ginger peeled, grated

  • .5 cup Soy sauce

  • .5 cup Sweet Chilli Sauce

  • .5 bunch shallot trimmed, pale ends cut into 2cm lengths

  • 1 bunch Coriander washed, picked


  • 1.

    Marinate pork in plum sauce for 30-40 minutes.

  • 2.

    Heat the canola oil in wok over high heat. Add the pork and seal on all sides until the plum sauce has caramelised and blackened on the edges. Remove from heat, cover with foil and allow to rest for 5 minutes before slicing thinly. Meanwhile, cook the rice noodles as per packet directions, place in a large mixing bowl. Add the ginger, soy sauce, green shallots, avocado, coriander and sweet chilli sauce, and toss to combine.

  • 3.

    Top with the sliced pork to serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1458kj
  • Fat Total 46g
  • Saturated Fat 10g
  • Protein 52g
  • Carbohydrate 205g
  • Sugar 3g
  • Sodium 2522mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Pre marinated glazed pork meat can also be found in the butcher section of the supermarket or at butcher shops, or as an alternative Chinese glazed & cooked pork (sold as BBQ pork) through a Chinese grocer or butcher can be substituted.

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