Pork satay noodles
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Emmas Guscott
Pork satay noodles
For a meat-free version of this flavour-packed stir-fry, replace the pork with sliced firm tofu. Marinate as usual and just sear in the pan
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
598Kcal
Fat
27gr
Saturates
5gr
Carbs
51gr
Sugars
15gr
Fibre
7gr
Protein
36gr
Salt
2.4gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 2 tbsp clear honey
- 2 tbsp tamari or dark soy sauce*
- juice of 1 1⁄2 limes, plus wedges to serve
- 2 x 100g lean pork medallions
- 1 x 200g pack fine beans and Tenderstem broccoli
- 2 tbsp vegetable oil
- 100g dried rice vermicelli noodles
- 40g smooth peanut butter
- 1 tsp ginger paste
- 1 red chilli, thinly sliced
- large handful of coriander, roughly chopped
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. In a bowl, combine 1 tablespoon of honey and tamari or soy sauce with the juice of half a lime and some seasoning. Add the pork, turn to coat, cover and set aside to marinate for 5 minutes.
- Spread the beans and broccoli out on a baking tray, drizzle with 1 tablespoon of oil and season, tossing to coat. Roast for 5 minutes.
- Meanwhile, heat the remaining oil in a frying pan. Add the pork, shaking off any excess marinade, and sear over a medium-high heat for 1 1⁄2 minutes on each side until golden but not entirely cooked through.
- Remove the tray from the oven, make room for the pork then return to the oven for a further 6-8 minutes until the veg and pork are cooked through. Leave to rest for 5 minutes, then toss the veggies in the juices.
- Meanwhile, soak the noodles in freshly boiled water following pack instructions, then drain. Toss with the juice of half a lime. Make the dressing by whisking together the peanut butter with the remaining honey, tamari or soy sauce and lime juice, plus the ginger paste and 1 tablespoon of hot water. Season.
-
Toss the noodles with the roasted veggies, sliced chilli and most of the coriander. Divide between bowls, top with the pork, drizzle over the dressing, scatter over the coriander and serve with the lime wedges.
*Use tamari, not soy, if required for gluten-free.
