Recipes+
Ingredients
Method
1.Combine curry paste and fish sauce in a medium bowl. Add pork; stir to coat. Cover with plastic food wrap; chill for 2 hours to marinate.
2.Heat oil in a large frying pan. Add pork; cook for 2-3 minutes each side or until cooked. Remove from heat. Cover with foil; rest for 5 minutes. Slice thinly.
3.Meanwhile, place choy sum and noodles in 2 separate heatproof bowls. Cover with boiling water, then stand for 2 minutes. Stir to separate noodles; drain.
4.Place choy sum, noodles, capsicum and corn in a large bowl. Whisk the extra fish sauce, juice and sugar. Add pork and dressing to salad; toss to combine. Serve.
Use chicken breast fillets instead of pork. If time permits, marinate park overnight. For extra flavour, toss chopped coriander through salad before serving.
Note
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