Miso pork and noodle salad bowl
Prep time
25 minutes
Cook time
25 minutes
Serves 4 people
Ingredients
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•2 x 300g pork fillets, trimmed
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•270g packet soba noodles
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•1/3 cup white miso paste
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•2 tablespoons honey
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•1 teaspoon sesame oil
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•1 tablespoon olive oil
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•60g baby Asian salad leaves
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•5 small radishes, very thinly sliced
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•150g snow peas, trimmed and halved
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•1 small Lebanese cucumber, thinly sliced
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•1 small carrot, shredded lengthways
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•2 green onions (shallots), trimmed and thinly sliced
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•Black sesame seeds, for sprinkling
Dressing
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•2 tablespoons lime juice
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•2 tablespoons mirin seasoning
Method
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1.Cook noodles following pack instructions. Drain and transfer to a large bowl. Set aside to cool.
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2.Combine miso, honey and sesame oil in a small bowl. Mix until smooth. Set aside
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3.Combine dressing ingredients in screw-top jar. Set aside.
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4.Heat a large non-stick frying pan over medium-high heat. Add olive oil and pork and cook, turning every 5 minutes, for 15 minutes or until pork is almost cooked through. Reduce heat to medium and add 2 tablespoons of the miso mixture to the pan, turning pork until well coated in miso mixture. Cook for a further 3 minutes, turning and basting with pan juices occasionally, until pork begins is deep golden brown. Set pork aside on a plate for 5 minutes to rest.
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5.Meanwhile, to the same pan, reduce heat to medium and add remaining miso mixture with 2 tablespoons water. Cook, stirring, for 1 minute or until mixture is simmering. Remove from heat and add the mixture to dressing in the jar. Secure with a lid. Shake well.
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6.Drizzle a little of the dressing through noodles to loosen. Arrange noodles in serving bowls. Top with salad leaves, radishes, snow peas, cucumber, carrot and green onion.
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7.Thinly slice pork and arrange in the bowls. Drizzle with the dressing, sprinkle with black sesame seeds and serve.