Satay Pork

• 400g pork fillet, trimmed
• Salt and pepper to taste
• 1 tablespoon vegetable oil
• 1 x 200g packet Passage to Asia Satay Chicken Stir-fry Sauce
• 1/3 cup (80ml) water

Vermicelli Rice Noodle Salad

• 100g dried vermicelli rice noodles
• 100g red cabbage, finely shaved
• 1 carrot, finely sliced into batons
• ½ red capsicum, seeds removed and thinly sliced
• 2 green onions, sliced thinly into strips
• 1 cup (90g) bean sprouts
• ⅓ cup fresh chopped coriander, plus extra for garnish
• ⅓ cup fresh mint leaves, plus extra for garnish
• Juice of half a lime, plus wedges to serve
• Fried shallots to garnish

Satay Pork

1. Slice pork fillet into 1cm thick slices and season with salt and pepper
2. Heat oil in a large non-stick frying pan over medium-high heat. Cook 1-2 minutes or until golden and cooked through. Remove and set aside
3. Reduce heat to medium-low and stir in Satay Chicken Stir-fry Sauce and water. Simmer a few minutes. Remove from heat and cool

Vermicelli Rice Noodle Salad

1. Place noodles into a large heatproof bowl and cover with boiling water. Stand for 5 minutes and use a fork to loosen noodles. Drain and rinse in cold water and return to bowl. Use kitchen scissors to cut strands into manageable lengths
2. Add cabbage, carrot, capsicum, green onions, sprouts, coriander and mint; mix well
3. To serve, spoon about 2 tablespoons of the cooled satay sauce over salad, along with juice of half a lime. Toss to mix well
4. Place salad onto serving platter and arrange pork over the top. Drizzle remaining satay sauce over the top and garnish with extra herbs, fried shallots and lime wedges