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Barbecued pork and noodle salad

  • 6servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, E
MineralsCopper, Fluorine, Chromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons sesame seeds

  2. 800g pork fillet, trimmed

  3. cup (95g) char siu sauce

  4. 1 tablespoon olive oil

  5. 250g rice vermicelli, broken into quarters

  6. 1 small (700g) Chinese cabbage, shredded

  7. 200g snow peas, sliced thinly

  8. 2 medium (240g) carrots, cut into long, thin strips

  9. 1 bunch garlic chives, chopped finely

  10. Soy dressing

  11. cup (125ml) peanut oil

  12. cup (60ml) white vinegar

  13. 2 tablespoons brown sugar

  14. 1 tablespoon soy sauce

  15. 1 teaspoon sesame oil

Instructions Jump to Ingredients ↑

  1. To make the soy dressing, combine all ingredientsin a screw-top jar; shake well.

  2. Place sesame seeds in large frying pan over a medium heat; cook, stirring, until browned lightly. Transfer to a small bowl.

  3. Brush pork fillet with char siu sauce. Heat oil in same large frying pan; cook pork, turning occasionally, until browned all over and just cooked through. Transfer pork to a warm plate, cover; stand for 5 minutes.

  4. Meanwhile, place noodles in a large heatproof bowl; cover with boiling water, stand for 2 minutes; drain well.

  5. Slice pork thinly and combine with noodles, cabbage, snow peas, carrots, chives and soy dressing. Sprinkle with sesame seeds.

  6. Not suitable to freeze or microwave.

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