NZ Woman's Weekly

Buckwheat noodle salad with teriyaki pork & sesame

Buckwheat noodle salad with teriyaki pork & sesame
  • Meal Type

    Pork
  • Servings

    4
  • Courses

    Dinner

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

DRESSING

  • 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 www.jowilcox.co.nz

more of this author
New Zealand Woman's Weekly Dec-1-2014-cover

Subscribe to the magazine

Breakfast's Ali and Rawdon's secret struggle

In the New Zealand Woman's Weekly this week, Breakfast TV presenters Ali and Rawdon reveal their secret struggle.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe