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Sesame pork and noodle salad
Recipe by:
Ariana Klepac
With its typical Chinese flavours – ginger, sesame, soy sauce and rice vinegar – this salad makes a delectable dish for either lunch or dinner. It is particularly nutritious as most of the vegetables are raw.
Ready in 35 minutes
Saved as a favourite by 9 cook(s)
Ingredients
Serves: 4
- 400 g pork fillet
- 2 teaspoons grated fresh ginger
- 1 large garlic clove, finely chopped
- 1 1/2 teaspoons sesame oil
- 3 tablespoons reduced-salt soy sauce
- 2 tablespoons dry sherry
- 2 teaspoons rice vinegar
- 250 g fine Chinese egg noodles
- 1 red capsicum, seeded and cut into matchstick strips
- 1 large carrot, cut into matchstick strips
- 6 spring onions, cut into matchstick strips
- 1 3/4 cups bean sprouts
- 150 g snow peas
- 2 tablespoons sesame seeds
- 1 tablespoon sunflower oil
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Preparation method
Prep: 20 minutes | Cook: 15 minutes1.
Trim all visible fat from the pork fillet. Cut the pork across into slices about 5 cm thick, then cut each slice into thin strips.
2.
Combine the ginger, garlic, sesame oil, soy sauce, sherry and vinegar in a bowl. Add the pork strips and toss to coat, then leave to marinate while you prepare the other ingredients.
3.
Place the noodles in a large mixing bowl and pour over enough boiling water to cover generously. Leave to soak for about 4 minutes, or cook according to the packet instructions, until tender. Drain well and tip back into the bowl. Add the capsicum, carrot, spring onions and bean sprouts.
4.
Drop the snow peas into a pan of boiling water and cook for about 1 minute or until just tender but still crisp. Drain and refresh under cold running water. Add the snow peas to the noodle and vegetable mixture and toss to mix. Set aside.
5.
Toast the sesame seeds in a large frying pan over medium heat for 1–2 minutes or until golden, stirring constantly. Tip the seeds onto a piece of paper towel. Heat the sunflower oil in the frying pan, increase the heat slightly and add the pork with its marinade. Stir-fry for about 4–5 minutes or until the pork is no longer pink.
6.
Add the pork and any cooking juices to the noodle and vegetable mixture, and stir gently to combine. Divide the pork and noodle mixture among 4 shallow bowls, sprinkle with the toasted sesame seeds and serve.
HEALTH HINT
In the past, pork has had a reputation for being rather fatty, but this is no longer the case. Pork now contains considerably less fat, and it also contains higher levels of the ‘good’ unsaturated fats. The average fat content of lean pork is less than 3 per cent, much the same as that contained in skinless chicken breast.
Provided by: Allrecipes
Last updated:
07 Jan 2012
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