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Photo of Miso and honey pork fillet with udon noodle salad by WW

Miso and honey pork fillet with udon noodle salad

9 - 11
PersonalPoints™ per serving
Total Time
50 min
Prep
30 min
Cook
20 min
Serves
4
Difficulty
Moderate
Miso and honey go so well together and are a great marinade for this pork. Ready in only 30 minutes this Oriental style dish can be enjoyed by all!

Ingredients

Lean pork fillet

400 g, (buy 500g) fat trimmed

Honey

1 tbs

Miso paste

36 g, (2 x 18g sachets)

Edamame beans

400 g, frozen

Snow peas

200 g, thinly sliced lengthways

Fresh coriander

½ cup(s)

Carrot(s)

1 large, cut into matchsticks

Soy sauce

2 tsp

Sesame seeds

1 tsp, toasted

Dry udon noodles

180 g

Sesame oil

1 tsp

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Combine pork, honey and half the miso paste in a large bowl. Set aside for 15 minutes to marinate.
  2. Meanwhile, cook edamame in a large saucepan of boiling water for 2 minutes or until tender. Drain and refresh under cold water. Drain. Peel and place in a large bowl with carrot and coriander.
  3. Lightly spray a chargrill or barbecue with oil and preheat over medium heat. Cook pork, turning, for 5 minutes or until browned all over. Transfer to a baking tray. Bake for 10 minutes or until just cooked through. Transfer to a plate. Cover pork with foil and set aside to rest for 5 minutes before slicing thinly.
  4. Meanwhile, bring a large saucepan of water to the boil over high heat. Add remaining miso paste and whisk to combine. Cook noodles for 5 minutes or until just tender. Add snow peas for last minute of cooking. Drain. Refresh under cold water. Drain.
  5. Add noodle mixture to carrot mixture. Drizzle with soy sauce and oil. Toss gently to combine. Divide salad among serving plates. Top with pork and sprinkle with sesame seeds to serve.

Notes

TIPS: To toast sesame seeds, toss them in a small non-stick frying pan over high heat until golden. Cook an extra 45g noodles in Step 4 to make Asian salmon & noodle salad for tomorrow’s lunch. Cover and place in fridge. The next day, toss noodles with 50g thinly sliced smoked salmon, 1 cucumber (thinly sliced), 1 carrot (cut into matchsticks), 1 tablespoon finely shredded fresh mint leaves, ½ teaspoon sesame oil and 1 teaspoon lime juice.

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