Pork and Noodle Salad with Creamy Cashew Nut and Lime Dressing
Photography Josh Griggs.
It’s hard to pass up a tasty noodle salad, especially when it has a delicious dressing and lots of crunchy fresh veges in the mix along with juicy slices of pork.
Serves: 4-6
INGREDIENTS
PORK
500 grams pork fillet sea salt and ground pepper
¼ cup Creamy Cashew Nut and Lime Dressing
SALAD
300 grams fresh noodles
2 teaspoons sesame oil
3 cups thinly sliced white cabbage
1 cup each bean sprouts and grated carrot
150 grams cherry tomatoes, cored and halved
½ telegraph cucumber, halved and thinly sliced
¼ cup fresh coriander leaves
TO SERVE
⅓ cup roughly chopped roasted cashew nuts
¼ cup store-bought crispy roasted shallots
2 teaspoons finely chopped red chilli
lime wedges for squeezing
CREAMY CASHEW NUT AND LIME DRESSING (makes around 300ml)
½ cup smooth or crunchy cashew butter
2 tablespoons each soy sauce and lime juice
1 tablespoon runny honey
2 teaspoons sesame oil
1 teaspoon sriracha chilli sauce (or more for a spicier version)
1 teaspoon grated fresh ginger
2 cloves garlic
¼ cup water
METHOD
DRESSING: Blend all the ingredients with a stick blender or in a small food processor until smooth. Add more water if you want a thinner dressing. Set aside in fridge.
Line a shallow baking dish with baking paper. Preheat the oven to 200°C fan bake.
PORK: Put the pork in the baking dish and season with salt and pepper. Brush all over with about 1 tablespoon of the dressing.
Roast for about 12–14 minutes or until only just cooked. If you overcook the pork, it will be dry. Cover loosely and leave to rest for at least 15 minutes before slicing thinly.
SALAD: Cook the noodles according to the packet instructions until just tender. Drain and rinse in cold water until the noodles are completely cold. Drain well, place in a large bowl and toss with the sesame oil so all the noodles are coated.
Add all the remaining salad ingredients and toss to combine.
Drizzle with just enough dressing to lightly coat the salad, reserving the remaining dressing for serving.
TO SERVE: Place the salad on a large serving plate and arrange the pork over the top. Drizzle with a little more dressing and garnish with crushed cashew nuts, shallots and chilli. Squeeze over the lime wedges before eating.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.