Pork, Spinach and Coconut Noodle Salad

Preparation time:25 minutes


  • 2 tbsps Chang’s Sesame Oil
  • 500g minced pork
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed long fresh red chilli, finely chopped
  • 2 bunches English spinach, washed, roughly chopped
  • 2 tbsps Chang’s Fish sauce
  • 2/3 cup coconut water
  • 1/2 cup mint leaves
  • 1/4 cup Thai basil leaves
  • 1 packet Chang’s Original Fried Noodles
  • 1/3 cup Chang’s Oriental Salad Dressing


  1. Heat oil in a wok over high heat until smoking. Add pork mince and cook, stirring to break up any lumps, until pork starts to brown.
  2. Add onion and garlic and cook whilst stirring for a further two minutes or until aromatic. Add spinach to the wok and stir until wilted.
  3. Add fish sauce, and coconut water and cook for a further two minutes.
  4. Remove wok from heat and stir in mint, basil leaves and Chang’s fried noodles. Serve immediately with lime wedges and shaved coconut if desired.