Buckwheat noodle salad with teriyaki pork and sesame
Buckwheat noodles make a change from rice or egg varieties and are good for a nutty flavour. The fragrant pink ginger and its juice work well in the dressing, so seek it out in the international section.
|350 g||Pork, up to 400g, fillet|
|½ cup||Teriyaki sauce|
|1 tsp||Mixed spice, plus extra for garnish|
|200 g||Noodles, buckwheat|
|¼||Red cabbage, sliced|
|1 cup||Bean sprouts|
|1 Tbsp||Ginger, pink, sliced, plus juice for dressing|
|1 to garnish||Lettuce, (micro)|
|1 to garnish||Fresh coriander|
- Brush the pork fillet with the teriyaki sauce and marinate for at least 30 minutes or overnight.
- Preheat the oven to 180C.
- Place the fillet on a tray lined with baking paper, sprinkle with sesame seeds and roast for 18-20 minutes or until cooked and caramelised. Rest for 10 minutes before slicing.
- Cook the noodles in boiling water for 6-8 minutes until al dente, then drain and cool under cold water.
- Toss the noodles, cabbage, sprouts, cucumber and ginger together.
- Arrange on serving plates and top with pork slices, microgreens and coriander. Drizzle over the dressing.
- For the dressing, combine the ingredients in a screw- top jar and shake well.