NZ Woman's Weekly

Buckwheat noodle salad with teriyaki pork & sesame

  • Meal Type

  • Servings

  • Courses


Buckwheat noodles make a change from rice or egg varieties and are good for a nutty flavour. The fragrant pink ginger and its juice work well in the dressing, so seek it out in the international section.

  • 350-400g pork fille
  • ½ cup teriyaki sauce
  • 1 tsp mixed sesame seeds, plus extra for garnish
  • 200g buckwheat noodles
  • ¼ red cabbage, sliced
  • 1 cup bean sprouts
  • ¼ cucumber, julienne
  • 1 tbsp pink ginger, sliced, plus juice for dressing
  • Mixed micro lettuce and fresh coriander, to garnish


  • 2 tbsp sesame oil
  • ¼ cup olive oil
  • 2 tbsp pink ginger juice
  • 1 tbsp sweet chilli sauce

1 Brush the pork fillet with the teriyaki sauce and marinate for at least 30 minutes or overnight. Preheat the oven to 180ºC.

2 Place the fillet on a tray lined with baking paper, sprinkle with sesame seeds and roast for 18-20 minutes or until cooked and caramelised. Rest for 10 minutes before slicing.

3 Cook the noodles in boiling water for 6-8 minutes until al dente, then drain and cool under cold water.

4 Toss the noodles, cabbage, sprouts, cucumber and ginger together. Arrange on serving plates and top with pork slices, microgreens and coriander. Drizzle over the dressing.

5 For the dressing, combine the ingredients in a screw- top jar and shake well.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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