Noodle Salad With Pork & Asian Lime Vinaigrette
Serves
6
Prep Time
10 minutes
Cook Time
12 minutes
Ingredients
For the pork:
14 oz. (400g) pork tenderloin, trimmed, sliced into 6 even sized medallions
1 tbsp. olive oil
salt & pepper
14 oz. (400g) pork tenderloin, trimmed, sliced into 6 even sized medallions
1 tbsp. olive oil
salt & pepper
For the dressing:
2 tbsp. olive oil
1 tbsp. tamari sauce
1 lime, juiced
2 tsp. rice wine vinegar
1 tsp. root ginger, peeled, minced
¼ tsp. coconut sugar
¼ tsp. sriracha sauce
2 tbsp. olive oil
1 tbsp. tamari sauce
1 lime, juiced
2 tsp. rice wine vinegar
1 tsp. root ginger, peeled, minced
¼ tsp. coconut sugar
¼ tsp. sriracha sauce
For the salad:
1 lb. (450g) dried Chinese egg noodles
1 red bell pepper, sliced
1 red chili, seeded, sliced
4 tbsp. fresh parsley, chopped
1 lb. (450g) dried Chinese egg noodles
1 red bell pepper, sliced
1 red chili, seeded, sliced
4 tbsp. fresh parsley, chopped
Nutrition
(Per Serving)
Calories
407
Fats
10 g
Protein
25 g
Carbs
54 g
Instructions
- Brush the pork medallions with 1 tablespoon of the olive oil, and season with salt and pepper.
- Heat a large non-stick skillet over a medium-high heat and cook the pork medallions for around 3 minutes on each side, until cooked through. Remove from the heat, cover with tin foil and set aside to rest until needed.
- Place all the ingredients for the dressing into a blender and blend until smooth.
- Cook the noodles according to instructions on packaging, drain well and transfer into a large bowl. Add the sliced bell pepper and chili, pour over the dressing and add half the parsley. Toss to combine.
- To serve, divide the noodles between 6 bowls, top with the cooked pork medallion and the remaining fresh parsley. This dish can be served warm or cold.