Soy-glazed pork fillet with crunchy noodle salad

Cooking Meat Soy-glazed pork fillet with crunchy noodle salad

Detailed step-by-step description of how to cook the dish "Soy-glazed pork fillet with crunchy noodle salad". Try it by all means

Lables: High protein Low carb Low kilojoule Lower gi Lactose free Milk free Sesame free
  1. Simmer the honey, kecap manis and soy in a small saucepan over medium heat for 4-5 minutes or until thick and syrupy.
  2. Heat the oil in a large frypan and cook pork over medium-high heat, turning, for 4 minutes. Pour over soy glaze and cook, turning, for a further 4 minutes or until pork is coated in glaze, being careful not to burn it. Transfer pork and pan juices to a bowl, cover with foil and rest for 3 minutes.
  3. For the crunchy noodle salad, blanch the snow peas in a pan of boiling salted water for 30 seconds. Drain, refresh in cold water and drain again. Just before serving, toss snow peas together with remaining salad ingredients.
  4. Divide the noodle salad among plates and top with pork slices. Serve immediately.

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2 tbsp honey
1/4 cup kecap manis
1/4 cup light soy sauce
2 tsp peanut oil
2 pork fillets, halved
200g snow peas, thinly sliced
2 Lebanese cucumbers, peeled, seeds removed, cut into 5cm batons
3/4 cup sliced coriander leaves and stems
1 long red chilli, seeds removed, thinly sliced
Finely grated rind and juice of 1 lime
1 tbsp peanut oil
1 tbsp fish sauce
100g packet fried noodles

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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