Crispy Pork Belly Noodle Salad

Cook pork according to directions on packet. Cut into 3cm pieces. Meanwhile, place noodles in a heatproof bowl. Cover with hot tap water. Stand for about 15 minutes, or until tender. Drain. Rinse under cold water. Drain well. 

To make dressing, combine all ingredients in a small jug. Whisk well. 

Transfer noodles to a large bowl. Cut into shorter lengths, using kitchen scissors. Add carrot, cucumbers, onion, coriander, mint and peanuts. Toss well. 

To serve, pour dressing over salad. Toss well. Top with pork. 

TIP! The boxes of pork belly are available in different weights, so check packaging for size. It can be found in the refrigerated meat section of major Woolworths supermarkets. Add dressing to salad just before serving.