Satay pork salad bowl

(2) Rate it

• 0:09 Prep
• 0:08 Cook
• Easy

YOUR LOCAL PRICING

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$450kg

Red Onions 1 each

$4.50 per 1kg

$250ea

Garlic 4 pack

$16.67 per 1kg

INGREDIENTS

• 250g rice vermicelli noodles
• 4 (150g each) pork loin medallions
• 225ml Fountain Satay Sauce
• 1 teaspoon sesame seeds
• 1 tablespoon chopped unsalted peanuts, plus extra to serve
• 1 1/2 tablespoons peanut oil
• 1 small red onion
• 1 garlic clove, crushed
• 1 Lebanese cucumber, halved, diagonally sliced
• 1 carrot, cut into long thin strips (see notes)
• 125g cherry tomatoes, halved
• 1/2 cup fresh mint leaves, torn
• Lime halves, to serve

METHOD

• Step 1
  Prepare noodles following packet directions. Drain.
• Step 2
  Meanwhile, place pork in a glass or ceramic dish. Add 1/3 cup satay sauce. Rub to coat. Sprinkle one side of each pork steak with sesame seeds and peanuts. Heat 1 tablespoon oil in a large frying pan over medium heat. Cook pork, peanut mixture-side down, for 4 minutes. Turn. Cook for a further 4 minutes or until browned and just cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest. Slice pork.
• Step 3
  Meanwhile, finely chop 1/2 the onion. Heat remaining oil in a small saucepan over medium-high heat. Cook chopped onion and garlic for 3 minutes or until softened. Add remaining satay sauce and 1/3 cup water. Bring to a simmer. Simmer for 2 minutes or until slightly thickened. Remove from heat.
• Step 4
  Thinly slice remaining onion.
• Step 5
  Arrange noodles, onion, cucumber, carrot, tomato, mint and pork among bowls. Spoon over satay sauce. Sprinkle with extra peanuts. Serve with lime halves.

NUTRITION

• 2735 kj
  ENERGY
• 20.1g
  FAT TOTAL
• 4g
  SATURATED FAT
• 4.2g
  FIBRE
• 45.9g
  PROTEIN
• 81mg
  CHOLESTEROL
• 894mg
  SODIUM
• 70g
  CARBS (TOTAL)

All nutrition values are per serve

NOTES

We used a julienne peeler to cut long thin strips of carrot.