Sesame pork and noodle salad

    50 min

    With its typical Chinese flavours – ginger, sesame, soy sauce and rice vinegar – this salad makes a delectable lunch or supper dish. It is very nutritious as most of the vegetables are raw. For the best effect, cut the pepper, carrot and spring onions about the same thickness as the noodles.

    6 people made this

    Serves: 4 

    • 400 g (14 oz) pork fillet
    • 2 tsp grated fresh root ginger
    • 1 large garlic clove, finely chopped
    • 1½ tsp toasted sesame oil
    • 3 tbsp light soy sauce
    • 2 tbsp dry sherry
    • 2 tsp rice vinegar
    • 225 g (8 oz) fine Chinese egg noodles
    • 1 red pepper, seeded and cut into matchstick strips
    • 1 large carrot, cut into matchstick strips
    • 6 spring onions, cut into matchstick strips
    • 250 g (8½ oz) bean sprouts
    • 150 g (5½ oz) mange-tout
    • 2 tbsp sesame seeds
    • 1 tbsp sunflower oil

    Prep:35min  ›  Cook:15min  ›  Ready in:50min 

    1. Trim all visible fat from the pork fillet. Cut the pork across into slices about 5 cm (2 in) thick, then cut each slice into thin strips.
    2. Combine the ginger, garlic, sesame oil, soy sauce, sherry and vinegar in a bowl. Add the pork strips and toss to coat, then leave to marinate while you prepare the other ingredients.
    3. Put the noodles in a large mixing bowl and pour over enough boiling water to cover generously. Leave to soak for about 4 minutes, or according to the packet instructions, until tender. Drain well and tip back into the bowl. Add the red pepper, carrot, spring onions and bean sprouts.
    4. Drop the mange-tout into a pan of boiling water and cook for about 1 minute or until just tender but still crisp. Drain and refresh under cold running water. Add the mange-tout to the noodle and vegetable mixture and toss to mix. Set aside.
    5. Toast the sesame seeds in a large frying pan over a moderate heat for 1–2 minutes or until golden, stirring constantly. Tip the seeds onto a piece of kitchen paper. Heat the sunflower oil in the frying pan, increase the heat slightly and add the pork with its marinade. Stir-fry for 4–5 minutes or until the pork is no longer pink.
    6. Add the strips of pork and any cooking juices to the noodle and vegetable mixture, and stir gently to combine. Divide among 4 shallow bowls, sprinkle with the toasted sesame seeds and serve.

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