Satay pork salad bowl

Satay pork salad bowl
  • 0:09 Prep
  • 0:08 Cook
  • Easy

YOUR LOCAL PRICING

Looks like your closest store is Coles Geraldton 6530 Change location

$450kg

Red Onions image

Red Onions 1 each

$4.50 per 1kg

$250ea

Garlic image

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.

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