Cold soba noodle salad with Vietnamese pork
We love being able to bring the tastes of the world to your kitchen. This refreshing Vietnamese cold pork soba noodle salad will delight your taste buds.
- 3 tablespoons chopped spring onions
- 4 tablespoons dark sesame oil, divided into two
- 4 tablespoons fish sauce, divided into two
- 1 tablespoon tamari
- 2 tablespoons palm or coconut sugar
- ¼ teaspoon freshly ground black pepper
- 1/2 kg pork loin
- 2 packets uncooked soba noodles
- 2 tablespoons rice wine vinegar
- 1 teaspoon sambal oelek
- 3 cups wombok (Chinese cabbage)
- ½ cup finely chopped red capsicum
- Vegetable oil
- Trim the pork loin, removing the sinew from the top, then slicing into thick strips, then set it aside.
- Combine the 1 tablespoon spring onions, 1 tablespoon sesame oil, 1 teaspoon fish sauce, the tamari, coconut sugar, black pepper together. Marinate the pork for a minimum of 3 and 1/2 hours minutes, or overnight if possible.
- Cook noodles in a pot of salted boiling water until cooked through. Drain and refresh in cold water.
- Combine the remaining sauces together in a large bowl along with the sambal oelek. Add the cooked noodles, cabbage, and finely sliced red capsicum, toss to coat.
- Preheat a frying pan or grill to very hot, then sear off the pork for 1-2 minutes on each side.
- Arrange the noodles on a platter, then arrange the pork over the top and decorate with the remaining spring onions.