Tangy pork and noodle salad Tangy pork and noodle salad

Tangy pork and noodle salad

cooking time
6 minutes

cooking skill
Easy

serves
4 people

Ingredients

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

  • 30ml rapeseed oil
  • 60ml reduced salt soy sauce
  • 2tbsp balsamic vinegar
  • 1tbsp Worcestershire sauce
  • 2 garlic cloves, peeled and crushed
  • 2.5cm piece fresh root ginger, peeled and finely chopped or grated
  • ½tsp ground black pepper
  • 1tsp Chinese five-spice powder
  • 1-2tbsp 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
  • Salt and freshly milled black pepper

Method

1

For the Pork:

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

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

2

For the Noodle Salad

Toss the noodle ingredients together. Season.

3

To serve:

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

Additional Information

Cooking time:

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

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

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