Tangy pork and noodle salad Tangy pork and noodle salad

Tangy pork and noodle salad

Cooking Time

cooking time
6 minutes

Easy Cooking Skill

cooking skill
Easy

Serves

serves
4 people

Ingredients

  • 450g pork fillet, pork loin medallions or pork escallops
  • For the Tangy Marinade:

  • 2 tablespoons rapeseed oil
  • 4 tablespoons reduced salt soy sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves, peeled and crushed
  • 1x 2.5cm piece fresh root ginger, peeled and finely chopped or grated
  • ½ teaspoon ground black pepper
  • 1 teaspoon Chinese five-spice powder
  • 1-2 tablespoons freshly chopped tarragon
  • For the Noodle Salad:

  • ½ red pepper, deseeded and sliced
  • 75g bean shoots, rinsed
  • 2 spring onions, finely chopped
  • 2 small pak choi, finely chopped
  • 100g cooked and cooled egg or rice noodles
  • Juice of ½ lemon or lime
  • Freshly chopped coriander

Method

1

For the Pork:

Mix together the marinade ingredients. Add the pork, and coat on both sides, cover and marinate in the fridge for 2 hours.

2

Cook the pork on a griddle or grill, according to your preference or until any meat juices run clear. Rest.

3

For the Noodle Salad

Toss the noodle ingredients together and season.

4

To serve:

Slice the pork and toss in the salad with any meat juices and serve.

Additional Information

Cooking time:

Pork Fillet: 10-12 minutes turning occasionally, 3 minutes in oven at 170°C, 3 minutes resting time. Internal Core temperature: 70°C or above.

Pork Loin Medallions: 5-6 minutes on each side, 3 minutes in oven at 170°C, 3 minutes resting time. Internal Core temperature: 70°C or above.

Pork Escallops: 1-2 minutes on each side, 1-2 minutes resting time. Internal Core temperature: 70°C or above.