• Satay Pork Skewers With Pickled Cucumber And Crunchy Fried Noodles
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Satay Pork Skewers With Pickled Cucumber And Crunchy Fried Noodles

Satay Pork Skewers With Pickled Cucumber And Crunchy Fried Noodles

  1. 1 tbsp White Vinegar - PANTRY ITEM
  2. 1 Each Spring Onion
  3. 1 tbsp Soy Sauce - PANTRY ITEM
  4. 1 Each Red Chilli
  5. 1 Each Red Capsicum
  6. 1 tbsp Peanut Butter
  7. 5 g Mint
  8. 1 Each Lemon
  9. 1 Each Lebanese Cucumber
  10. 2 tbsp Fried Noodles
  11. 150 g Free-Range Pork Medallions
  12. 0 Extra Virgin Olive Oil - PANTRY ITEM
  13. 1 tsp Caster Sugar - PANTRY ITEM
  14. 1 Each Carrot
  15. 3 Each Bamboo Skewers
  1. 1 tbsp White Vinegar - PANTRY ITEM
  2. 1 Each Spring Onion
  3. 2 tbsp Soy Sauce - PANTRY ITEM
  4. 1 Each Red Chilli
  5. 1 Each Red Capsicum
  6. 2 tbsp Peanut Butter
  7. 10 g Mint
  8. 1 Each Lemon
  9. 1 Each Lebanese Cucumber
  10. 4 tbsp Fried Noodles
  11. 300 g Free-Range Pork Medallions
  12. 0 Extra Virgin Olive Oil - PANTRY ITEM
  13. 2 tsp Caster Sugar - PANTRY ITEM
  14. 1 Each Carrot
  15. 6 Each Bamboo Skewers
  1. 2 tbsp White Vinegar - PANTRY ITEM
  2. 2 Each Spring Onion
  3. 3 tbsp Soy Sauce - PANTRY ITEM
  4. 2 Each Red Chilli
  5. 2 Each Red Capsicum
  6. 3 tbsp Peanut Butter
  7. 15 g Mint
  8. 2 Each Lemon
  9. 2 Each Lebanese Cucumber
  10. 6 tbsp Fried Noodles
  11. 450 g Free-Range Pork Medallions
  12. 0 Extra Virgin Olive Oil - PANTRY ITEM
  13. 3 tsp Caster Sugar - PANTRY ITEM
  14. 2 Each Carrot
  15. 9 Each Bamboo Skewers
  1. 2 tbsp White Vinegar - PANTRY ITEM
  2. 2 Each Spring Onion
  3. 4 tbsp Soy Sauce - PANTRY ITEM
  4. 2 Each Red Chilli
  5. 2 Each Red Capsicum
  6. 4 tbsp Peanut Butter
  7. 20 g Mint
  8. 2 Each Lemon
  9. 2 Each Lebanese Cucumber
  10. 8 tbsp Fried Noodles
  11. 600 g Free-Range Pork Medallions
  12. 0 Extra Virgin Olive Oil - PANTRY ITEM
  13. 4 tsp Caster Sugar - PANTRY ITEM
  14. 2 Each Carrot
  15. 12 Each Bamboo Skewers
  1. 3 tbsp White Vinegar - PANTRY ITEM
  2. 3 Each Spring Onion
  3. 6 tbsp Soy Sauce - PANTRY ITEM
  4. 3 Each Red Chilli
  5. 3 Each Red Capsicum
  6. 6 tbsp Peanut Butter
  7. 30 g Mint
  8. 3 Each Lemon
  9. 3 Each Lebanese Cucumber
  10. 12 tbsp Fried Noodles
  11. 900 g Free-Range Pork Medallions
  12. 0 Extra Virgin Olive Oil - PANTRY ITEM
  13. 6 tsp Caster Sugar - PANTRY ITEM
  14. 3 Each Carrot
  15. 18 Each Bamboo Skewers

Prep:

  1. Wash spring onion and thinly slice diagonally.
  2. Wash and finely chop chilli.
  3. Wash and tear mint leaves.
  4. Wash capsicum and cut into squares.
  5. Wash carrot.
  6. Wash cucumber.

Method:

  1. To make the salad, peel the cucumber and carrot lengthways into long, thin ribbons using a vegetable peeler. Stir vinegar into the sugar in a large bowl. Add the cucumber and carrot. Toss to coat.
  2. Toss the noodles, mint and remaining spring onion through the salad. Serve the pork skewers with salad, garnishing with as little or as much chilli as you like.
  3. Meanwhile, cut the pork into 2cm strips. Toss the pork and capsicum in a little oil, then thread both onto the skewers.
  4. Wipe the frying pan clean. Add the peanut butter, soy sauce and some of the whites of spring onion, stirring over medium heat until hot. Stir in any resting juice from the skewers and a squeeze of lemon juice. Pour sauce over the skewers.
  5. Heat a large, non-stick frying pan over medium heat. Add the skewers, cook in batches if the pan is crowded. Cook, turning occasionally, for about 2 minutes or until just cooked through. Remove the skewers and cover them to keep warm.
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