This asian-style salad has more flavour than you can shake a satay stick at, and the fried noodles and toasted sesame seeds add a delicious crunch.
Ingredients
- 1 tablespoon sesame seeds
- 1 tablespoon peanut oil
- 4 pork leg steaks
- 100g fried noodles
- 5 shallots, ends trimmed, thinly sliced diagonally
- 1 cup baby wombok (Chinese cabbage), finely shredded
- 1 cup fresh coriander leaves
- 1 red capsicum, halved, deseeded, thinly sliced
- 125ml (1/2 cup) bought satay sauce
Method
- Step 1Place the sesame seeds in a large non-stick frying pan over medium-low heat, and cook, tossing, for 2 minutes oruntil toasted. Transfer to a plate.
- Step 2Heat oil in the pan over medium heat. Cook pork for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thickly slice.
- Step 3Combine the pork, noodles, shallot, wombok, coriander and capsicum in a bowl. Divide among serving dishes. Drizzle over the sauce. Sprinkle with sesame seeds to serve.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1707 kj
Energy
17g
Fat Total
4g
Saturated Fat
3g
Fibre
46g
Protein
124mg
Cholesterol
344.13mg
Sodium
6g
Carbs (sugar)
17g
Carbs (total)
All nutrition values are per serve
Notes
With a twist: Sweet chilli tofu & crispy noodle salad: Replace the pork steaks with a 300g pkt firm tofu, thickly sliced. Replace the satay sauce with sweet chilli sauce.
- Author: Heidi Flett
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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