With a classic Chinese zest, the Sesame Pork and Noodle Salad is a simple to make nutritious side dish. Moreover, you can also use this amazing dish as a scrumptious lunch or dinner dish. Sesame Pork and Noodle Salad is healthy as it contains many raw vegetables. Try to remove as much fat from the pork fillets as possible in order to keep your salad low fat.
Sesame Pork and Noodle Salad is a perfect example for those who think that salads contain only a few vegetables or fruits. This traditional recipe will confidently convince those people that there are ample amount of healthy ingredients in them which are not only good for health but taste great too!
Preparation time: 35 minutes
Cook time: 15 minutes
Serving Size: 04
Utensils needed: frying pan, sauce pan, serving bowl, mixing bowls, stove, knife, cutting board, whisk or spoon, 4 medium salad bowls, four forks, serving tray
- 400 g / 14 oz pork fillet
- 2 teaspoon grated fresh root ginger
- 1 large garlic clove - finely chopped
- 1½ teaspoon toasted sesame oil
- 3 tablespoon light soy sauce
- 2 tablespoon dry sherry
- 2 teaspoon 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 tablespoon sesame seeds
- 1 tablespoon sunflower oil
First of all place the pork fillet on a cutting board and remove all the visible fats from it. Grab a sharp knife and cut the pork fillet into thick slices. Now, cut each slice into thin strips. Put them on a side for now.
Take a large mixing bowl and add ginger, sesame oil, garlic, dry sherry, soy sauce, and vinegar into it. Top the ingredients with the finely sliced pork strips and toss them until mixed well and coated completely. Wrap the bowl and set it aside at room temperature for some time to marinate it properly.
Meanwhile, prepare the other ingredients. Take another large bowl and place the noodles in it. Pour in boiling water and cover the noodles in it. Let the noodles stand in warm water for 4 to 5 minutes or until tender.
Note: You can also follow the package's instructions to cook them.
Drain the noodles once soft and tip them back into another empty mixing bowl. Add in the carrot, red pepper and onion slices. Top the vegetables with bean sprouts and mix them. Set it aside.
Place a pan of water on the stove till it starts to boil. Add in the mange-tout and cook it for approximately one minute or until soft but still crispy.
Drain the mange-tout and rinse under cold running water until cool to handle. Now, add the boiled mango-tout to the noodle-mixture in the large serving bowl and toss them to mix. Set the bowl aside.
Place a large frying pan on your stove over medium heat and let it warm thoroughly. Add in the sesame seeds and fry them for 1 to 2 minutes or until light golden.
Note: Make sure to stir the sesame seeds constantly during frying.
Remove the frying pan from heat and gently tip the toasted sesame seeds onto a paper towel. Set the seeds aside until cool.
Set the frying again over medium heat and pour in sunflower oil. Increase the heat of the stove gently and wait until the oil is completely warm. Add in the marinated pork slices and fry for 4 to 5 minutes, stirring gently and constantly. Keep frying until the pork slices are no longer pinkish.
Remove the fried pork slices from the heat and set aside for a few minutes until the boiling process slows down. Drizzle the pork mixture to the noodle-vegetable mixture and stir gently for a few seconds until the two mixtures merge into one another.
Place four medium serving bowls in a large serving tray and equally divide the Sesame Pork and Noodle Salad among the bowl. Place fork in each bowl and serve.