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Ingredients

  • 210g pouch Wattie's WOK Creations Honey Soy Stir-Fry Sauce
  • 450g trim pork steaks

  • Asian Noodle Salad:
  • 125g pkt vermicelli noodles
  • 2 medium carrots, julienned
  • 1 lebanese cucumber, seeds removed, julienned
  • 2 spring onions, cut on diagonal
  • 1 cup frozen shelled edamame beans, cooked
  • Handful mint and coriander leaves, chopped

  • Dressing:
  • ¼ cup Wattie's WOK Creations Honey Soy Stir-Fry Sauce
  • 1 Tbsp sesame oil
  • 1-2 tbsp lime juice

Method

1. Place the pork steaks in a dish. Reserve ¼ cup of the Wattie’s WOK Creations Honey Soy Stir-Fry Sauce and pour the remaining over the pork. Massage the marinade into the pork. Cover and allow to marinate in the fridge for 2-3 hours or overnight.

2. BBQ pork over a medium heat, brushing frequently with any excess marinade, for 10-12 minutes until the pork is cooked. Allow to stand for 5 minutes before cutting into slices. Serve with the Asian noodle salad.

Asian Noodle Salad:

3. Pour boiling water over the vermicelli noodles and allow to stand for 2-3 minutes or until the noodles are soft. Drain. Rinse thoroughly in cold water. Drain well. Cut vermicelli into shorter lengths and place in a mixing bowl.

4. Add carrots, cucumber, spring onions, edamame beans, coriander and mint. Toss through the dressing and serve

Dressing:

5. Whisk all the ingredients together.

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