Barbecued pork and noodle salad
This tasty Asian pork and noodle is packed full of delicious fresh ingredients and is perfect for a quick weeknight dinner.
- 20 mins preparation
- 20 mins cooking
- Serves 6
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Ingredients
Barbecued pork and noodle salad
- 2 tablespoon sesame seeds
- 800 gram pork fillet, trimmed
- 1/4 cup (95g) char siu sauce
- 1 tablespoon olive oil
- 250 gram rice vermicelli, broken into quarters
- 1 small chinese cabbage, shredded
- 200 gram snow peas, sliced thinly
- 2 medium carrots, cut into long, thin strips
- 1 bunch garlic chives, chopped finely
Soy dressing
- 1/2 cup (125ml) peanut oil
- 1/4 cup (60ml) white vinegar
- 2 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
Method
Barbecued pork and noodle salad
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1Place sesame seeds in large frying pan over a medium heat. Cook, stirring, until browned lightly. Transfer to a small bowl.
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2Brush 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 5 minutes.
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3Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand 2 minutes. Drain well.
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4To make dressing: combine all ingredients in a screw-top jar shake well.
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5Slice pork thinly and combine with noodles, cabbage, snow peas, carrots, chives and dressing. Sprinkle with sesame seeds.
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