NZ Woman's Weekly

Buckwheat noodle salad with teriyaki pork & sesame

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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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