Thai Pork And Noodle Salad

• 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

1. 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.
2. 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.
3. 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.

red curry, fish sauce, pork loin, vegetable oil, chinese cabbage, noodles, red pepper, baby corn, lemon, brown sugar

Taken from recipes-plus.com/api/v2.0/recipes/30984 (may not work)