Thai Pork And Noodle Salad - cooking recipe

Ingredients

1/4 cup Thai red curry paste
8 tsp fish sauce
4 (4 oz) pork loin steaks
1 tbsp vegetable oil
12 oz Chinese cabbage, cut into 1 1/2 inch pieces
16 oz Singapore-style noodles
1 None medium red pepper, deseeded, thinly sliced
14 oz baby corn, sliced lengthwise
2 tbsp lemon or lime juice
1/2 tbsp brown sugar

Preparation

Whisk together curry paste and 2 tsp fish sauce. Add pork and turn to coat. Cover with plastic wrap and chill for 2 hours to marinate.
Heat oil in a large frying pan. Cook pork for 2-3 mins per side, or until cooked to your liking. Remove from heat, cover with foil and let rest for 5 mins. Slice thinly.
Meanwhile, place cabbage and noodles in 2 separate heatproof bowls. Cover with boiling water then let stand for 2 mins. Drain both then combine them with pepper and corn. Whisk together remaining fish sauce, lemon juice and sugar. Add to salad along with pork and toss to combine. Serve.