Korean pork noodle salad with BBQ chilli dressing

Method Print recipe

1. Follow the grilling instructions to reheat the pork, once hot set to one side to keep warm
2. Cook the rice noodles and refresh in cold water then drain and set to one side
3. Mix the Asian vegetable mix with the chilled rice noodles
4. Make the dressing by adding the zest and juice of three limes, Korean BBQ sauce, sweet chilli sauce, soy sauce, honey and oil and whisk until emulsified
5. Toast the sesame seeds until golden brown and set to one side
6. Slice the shallots and fry in hot oil until crispy
7. Toss the dressing with the noodles and serve into bowls, then top with the slices of Korean pork, sesame seeds and crispy shallots

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