Prep: 25 minutes Cook: 25 minutes Serve: 4
- 2 x 300g Borrowdale pork fillets, trimmed
- 270g packet soba noodles
- 1/3 cup white miso paste
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1 tablespoon olive oil
- 60g baby Asian salad leaves
- 5 small radishes, very thinly sliced
- 150g snow peas, trimmed and halved
- 1 small Lebanese cucumber, thinly sliced
- 1 small carrot, shredded lengthways
- 2 green onions (shallots), trimmed and thinly sliced
- Black sesame seeds, for sprinkling
- 2 tablespoons lime juice
- 2 tablespoons mirin seasoning
- Cook noodles following pack instructions. Drain and transfer to a large bowl. Set aside to cool.
- Combine miso, honey and sesame oil in a small bowl. Mix until smooth. Set aside
- Combine dressing ingredients in screw-top jar. Set aside.
- 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.
- 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.
- 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.
- Thinly slice pork and arrange in the bowls. Drizzle with the dressing, sprinkle with black sesame seeds and serve.
*Recipe credit: Australian Pork