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
Prepare noodles following packet directions. Drain.
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.
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.
Thinly slice remaining onion.
Arrange noodles, onion, cucumber, carrot, tomato, mint and pork among bowls. Spoon over satay sauce. Sprinkle with extra peanuts. Serve with lime halves.
All nutrition values are per serve
We used a julienne peeler to cut long thin strips of carrot.