Noodle Salad With Pork & Asian Lime Vinaigrette
Serves
6
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
For the pork:
14 oz (400 g) pork tenderloin, trimmed, sliced into 6 even-sized medallions
1 tbsp extra virgin olive oil
salt & pepper
14 oz (400 g) pork tenderloin, trimmed, sliced into 6 even-sized medallions
1 tbsp extra virgin olive oil
salt & pepper
For the dressing:
2 tbsp extra virgin 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 extra virgin 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 (450 g) dried Chinese egg noodles
1 red bell pepper, sliced
1 red chili, seeded, sliced
4 tbsp fresh parsley, chopped
1 lb (450 g) 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 pork medallions with 1 tablespoon olive oil and season with salt and pepper.
- Heat large non-stick skillet over medium-high heat and cook pork medallions until cooked through (about 3 minutes per side). Remove from heat, cover with tin foil, and set aside.
- Place all dressing ingredients into a blender and blend until smooth.
- Cook noodles according to package instructions. Drain well and transfer into large bowl. Add sliced bell pepper and chili, pour dressing over, and add half of parsley. Toss to combine.
- To serve, divide noodles between 6 bowls, top with cooked pork medallion and remaining fresh parsley. This dish can be served warm or cold.