Chinese five spice adds authentic sweet flavour to the marinade in this low-fat pork and noodle salad.
The ingredient of Char siu pork and noodle salad
- 100g (1/4 cup) char siu sauce
- 1/2 teaspoon Chinese five spice
- 1 garlic clove, crushed
- 1 1/2 tablespoons honey
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 600g pork fillet, trimmed
- 150g dried soba noodles
- 180g (3 cups) wombok, finely shredded
- 1 continental cucumber, deseeded, cut into matchsticks
- 3 green shallots, thinly sliced
- 2 1/2 tablespoons lemon juice
- 1 teaspoon sesame oil
- 1 fresh long red chilli, thinly sliced
- Fresh baby coriander, to serve (optional)
The instruction how to make Char siu pork and noodle salad
- Combine char siu sauce, five spice, garlic, 1 tbs honey, 2 tsp rice wine vinegar and 1 tsp soy sauce in a large glass or ceramic bowl. Add pork. Cover with plastic wrap. Place in the fridge for 4 hours or overnight to marinate.
- Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Top with a wire rack. Spray rack with oil. Drain pork from marinade, reserving marinade. Place pork on top of rack. Roast, turning once, for 16-18 minutes or until just cooked through. Rest for 6 minutes. Slice pork. Place reserved marinade in a small saucepan over medium heat. Bring to the boil. Simmer for 3-4 minutes or until thickened.
- Meanwhile, cook the noodles following packet directions. Drain and refresh under cold running water. Combine noodles, wombok, cucumber and shallot in a bowl. Whisk lemon juice, sesame oil and remaining vinegar, honey and soy sauce in a bowl. Add to noodle mixture and toss to combine. Divide among serving bowls.
- Top noodle mixture with pork and drizzle with pan juices. Sprinkle with chilli and baby coriander, if using.
Nutritions of Char siu pork and noodle saladfatContent: 414.904 calories
saturatedFatContent: 4 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 54 grams carbohydrates
cholesterolContent: 39 grams protein