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.