Ingredients
¼ cup soy sauce
2 cloves garlic, crushed
1 tsp five spice powder
400 g pork fillet
1 tbsp rice bran oil
150 g rice noodles
130 g Krispkut Mesclun with Herbs
50 g snow peas, blanched
1 orange capsicum, seeds removed & sliced
5 tbsp SIDS LOW SUGAR RASPBERRY VINAIGRETTE
Directions
Combine soy sauce, garlic and 5 spice powder in a ceramic dish as a marinade. Add pork, coat thoroughly, cover and refrigerate 1 hour.
Preheat oven to 200°C. Remove pork from the marinade and place in an oven-proof dish. Drizzle over the oil and roast for 15-20 minutes until pork is cooked. Remove from oven, cover with foil and set aside to cool.
Cook rice noodles as per the packet then drain and rinse. Thinly slice the pork.
Place mesclun in a salad bowl. Top with rice noodles, pork, snow peas and capsicum. Drizzle with SIDS LOW SUGAR RASPBERRY VINAIGRETTE and toss gently.
Serve immediately.
