Avocado and Glazed Pork Rice Noodles

Preparation: 40 minutes (inc marinating)

Cooking: 25 minutes

Serves 4

600 g pork backstraps

¾ cup plum sauce

2 tblspn canola oil

2 x 400 g packets fresh flat rice noodles

16 cm piece ginger, peeled and grated

½ cup soy sauce

½ bunch shallots, trimmed with pale ends cut into 2cm lengths

2 avocados, peeled, deseeded and diced

1 bunch coriander, washed

½ cup sweet chilli sauce

Marinate pork in plum sauce for 30 minutes. Heat the canola oil in a wok over high heat. Add the pork and seal on all sides until the plum sauce has caramelised and blackened on the edges. Remove from heat, cover with foil and allow to rest for 5 minutes before slicing thinly. Meanwhile, cook the rice noodles as per packet directions. Place in a large mixing bowl. Add the ginger, soy sauce, shallots, avocado, coriander and sweet chilli sauce. Toss to combine and top with sliced pork to serve.