Wasabi pork with a crunchy noodle salad
Our wasabi pork with a crunchy noodle salad is a guaranteed crowd pleaser!
The pork tenderloin is seared in a wasabi-mint sauce and is served on a bed of cabbage salad, dressed with a peanut butter-soy sauce, sprinkled with crunchy noodles.
Super easy and delicious!
Eskort pork fillet
FOR THE MARINADE
2 teaspoons S&B Wasabi Paste, to taste
2 tablespoons mint jelly
1 teaspoon soy sauce
FOR THE SALAD
2 cups green cabbage, sliced
1 cup red cabbage, sliced
1 carrot, cut in matchsticks
2 ½ tablespoons rice wine
2 ½ tablespoons vegetable oil
2 tablespoons creamy peanut butter
1 ¼ tablespoons soy sauce
1 ¼ tablespoons brown sugar
1 tablespoon ginger, finely grated
½ tablespoon garlic, minced
1 mango, thinly sliced
1 two minute noodles, crushed
Prepare all our ingredients.
For the salad: Heat a medium saucepan over medium heat and toast the noodles until brown. Set to cool down. In a medium bowl, whisk together the vinegar, oil, peanut butter, soy, brown sugar, ginger and garlic. In a large mixing bowl, add the cabbage and carrot and toss to combine.
Preheat a barbecue grill or flat plate over medium-high heat. Combine the wasabi, mint jelly and soy sauce; stir to combine. Add the pork and turn to coat well in the wasabi mixture. Season with pepper. Cook the pork for 3-4 minutes each side or until done. Transfer to a plate and set aside to rest for 5 minutes. Cut into 1 cm slices.
Divide the cabbage mix among serving plates and toss with salad dressing. Top with the mango slices, toasted noodles and sliced pork.