Dressing
• 6 tbsp soy sauce
• 4 tbsp sesame oil
• 4 tbsp fresh lime juice
• 2 tsp maple syrup

Noodle Salad 
• 100 g noodles of your choice (dry weight) - rice noodles or mung bean noodles work great
• 100 g snap peas
• 3-4 baby or Persian cucumbers 
• 1 spring onion 
• 1 red or green chili
• ½ cup fresh coriander and mint

Meaty Meat Slices
• 2 Meaty Meat Pork
• 2-3 tbsp neutral oil (sunflower, canola or vegetable oil) 
• ½ tsp salt
• ¼ tsp cracked pepper

Mise en place 
1. Cook rice noodles according to the package instructions. 
2. Slice snow peas into matchsticks. 
3. Cut cucumber into 5 mm thick slices. 
4. Thinly slice spring onion and chili. 
5. Destem coriander and mint leaves.

Dressing 
1. In a jar mix together soy sauce, sesame oil, fresh lime juice and maple syrup. 
2. Shake the jar to emulsify the dressing. 

Meaty Meat Slices 
1. Defrost Meaty Meat in the fridge overnight. If you forgot, don’t stress—place it in a bowl of cold tap water and let it sit for 60 minutes to thaw. Meaty Meat doesn’t have to be completely defrosted, as it is slightly easier to cut when partially frozen.
2. Remove Meaty Meat from its packaging. Cut each hunk of meat in half vertically, then slice each half into thin strips.
3. Season the strips with salt and pepper.
4. Heat neutral oil in a pan over medium heat. When hot, place the strips into the pan and cook for 7-9 minutes, until nicely browned on all sides. Do not overcrowd the pan to ensure even cooking—you may need to do this in batches.
5. Once you are happy with the browning, remove from heat.

Serve 
1. Divide the rice noodles between two bowls.
2. Add snap peas and cucumbers.
3. Nestle in the Meaty Meat slices.
4. Sprinkle the salad with coriander and mint.
5. Pour over the dressing and enjoy.