Pork And Sweet Potato Salad

• 1 lb sweet potatoes, coarsely chopped
• 1 tbsp vegetable oil
• 1 1/4 lb pork chops
• 3.5 oz vermicelli noodles
• 1 None Persian cucumber, thinly sliced
• 1/2 cup fresh cilantro leaves
• 3 tbsp fresh mint, shredded
• 1/2 tbsp lemon juice
• 1/2 tbsp sweet chili sauce
• 3 tsp fish sauce
• None None lemon wedges, to serve

1. Preheat oven to 375u0b0F. Line a baking tray with parchment paper.
2. Toss sweet potatoes with 1/2 tbsp oil. Season. Transfer to prepared tray and roast for 20 mins, or until tender.
3. Meanwhile, brush pork with remaining oil. Heat a large frying pan over medium heat. Cook pork for 3-4 mins per side, or until browned and cooked to your liking. Set aside, cover with foil and let rest for 5 mins. Remove fat and bones from pork. Slice thinly.
4. Cook noodles in boiling water for 3 mins, or until tender. Drain then rinse under hot water. Transfer to a large bowl. Add sweet potatoes, pork, cucumber, cilantro and mint. Whisk together lemon juice, chili sauce and fish sauce then toss with salad. Serve with lemon wedges.

sweet potatoes, vegetable oil, pork chops, vermicelli noodles, cucumber, fresh cilantro, fresh mint, lemon juice, sweet chili sauce, fish sauce, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/27673 (may not work)