Ingredients: 150g – 200g Pork tenderloin (about 1/2 pound),Oil, enough for pan-frying,200g Soba noodles (about 6-8 ounces dried),100g snow or snap peas (about 1 cup),1 Carrot, cut into thin rounds,Sesame seeds (black & white), for garnish,Spring onions, finely chopped, for garnish,1/2 tablespoon Oyster sauce,1/2 tablespoon Five-spice powder,1/2 tablespoon Sesame oil,1 tablespoon Soya sauce,1 tablespoon Sugar,White pepper, a dash,3 Garlic cloves (crushed),1-2 centimeter piece of fresh Ginger (crushed) (about 1/2 – 1 inch),1 Red chili (crushed),3 -4 tablespoons Sesame oil,2 tablespoons Soya sauce
Instructions:
- Cut the pork tenderloin into 2-3 cm thick (about 3/4 inch). Put oyster sauce, five-spice powder, sesame oil, soya sauce, sugar, white pepper, garlic, ginger, and red chili in a bowl and mix with pork. Marinate for 1-2 hours or more.
- Trim the snow peas and cut the carrot into thin rounds. Blanch them, refresh in cold water, and set aside.
- Boil a pot of water. Cook the soba noodles according to the packet. Once cooked, drain, and refresh in cold water.
- Heat a pan, drizzle with some oil. Pan fry the marinated sliced pork for about 15 20 minutes or until each side is golden brown or caramalised.
- In a bowl, mix soba noodle, the snap peas, and carrots.
- Drizzle some sesame dressings and mix. Then, top a few pieces of five-spice pork to serve.
- Garnish with sesame seeds and finely chopped spring onions.
- Alternatively, you can make a simple teriyaki sauce (1 tbsp sake, 4 tbsp soya sauce, 4-5 tbsp mirin, 2 tbsp sugar) and drizzle over the salad.
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