Photography: Richard Mortimer

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Asian
Cooking time: Less than 30 minutes
Special options: Egg free, Gluten free, Lactose free
Course: Main
Favourite flavours: Easy recipes, Pork, Spicy

A mouth-watering pork recipe using tasty rice noodles, sesame seeds and mint.

From the January 2007 issue of Australian Table magazine. Subscribe here.

INGREDIENTS

250g fresh rice noodles
4 pork cutlets
1/3 cup (50g) sesame seeds
1 cup mint leaves
2 lebanese cucumbers, peeled, halved lengthways, sliced
1 long red or green chilli, seeded, finely sliced
¼ cup (60ml) fish sauce
grated rind and juice of 1 lime

METHOD

Prepare rice noodles according to packet directions and set aside. Brush cutlets lightly with oil and press sesame seeds onto both sides.

Heat a large frying pan on medium. Cook pork cutlets for 3 minutes on one side, then turn and cook for another 5 minutes, until golden and cooked to your liking.

Meanwhile, combine noodles with remaining ingredients in a bowl. Divide between 4 serving plates, top each with a cutlet and serve.