Satay Pork Salad Bowl

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asian cuisine chicken salad

Ingredients



250g vermicelli noodles
4 pork loin medallions
200-250ml Satay Sauce (home made or store bought)
1 tsp sesame seeds
2 Tbsp chopped peanuts (unsalted)
1 1/2 Tbsp peanut oil
1 clove garlic crushed
1 small red onion
1 lebanese cucumber
1 carrot, cut into long strips
125gm cherry tomatoes, cut in half
1/2 cup fresh mint leaves, torn
Lime halves

METHOD



  1. Prepare noodles according to directions & drain.
  2. Place pork in a dish, add 1/3 cup of the satay sauce and coat the meat well. Sprinkle one side of each pork medallion with the sesame seeds and peanuts.
  3. Heat oil in a large frying pan over medium heat. Cook pork, peanut mixture-side down, for 4 minutes. Turn and cook for a further 4 minutes or until browned and just cooked through. Transfer to a plate, cover loosely with foil and stand for 5 minutes to rest, then slice.
  4. Finely chop 1/2 the onion. Heat remaining oil in a small saucepan over medium-high heat, cook chopped onion and garlic until softened. Add remaining satay sauce and 1/3 cup water. Simmer for 2 minutes or until slightly thickened then remove from heat.
  5. Thinly slice remaining onion.
  6. Arrange noodles, onion, cucumber, carrot, tomato, mint and pork among bowls. Spoon over satay sauce. Sprinkle with extra peanuts. Serve with lime halves.


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