crispy pork with miso ginger soba noodles
- 450g pork tenderloin, trimmed and cut into 12 pieces
- 2 eggs
- sea salt and cracked black pepper
- ½ cup (60g) whole rye flour+
- 2½ cups (300g) rice flakes++
- ¼ cup (60ml) extra virgin olive oil
- 270g soba noodles
- 500g English spinach, trimmed
- ¼ cup (35g) toasted sesame seeds
- micro (baby) coriander (cilantro) leaves, to serve
miso ginger dressing
- ¼ cup (55g) white miso paste
- 2 teaspoons grated ginger
- 1 tablespoon honey
- 1 tablespoon sesame oil
- ⅓ cup (80ml) water
- Using a meat mallet, pound the pork between 2 sheets of non-stick baking paper into rounds.
- Place the eggs, salt and pepper in a bowl and whisk with a fork to combine.
- Place the flour in a separate bowl and place the rice flakes on a large plate.
- Dust the pork, one piece at a time, in the flour, dip in the egg and press in the rice flakes to coat.
- To make the dressing, place the miso, ginger, honey, sesame oil and water in a small bowl. Whisk to combine and set aside.
- Heat 1 tablespoon of the oil in a large non-stick frying pan over medium heat.
- Cook the pork, in 3 batches, adding 1 tablespoon of oil with each batch, for 3 minutes each side or until cooked through and crispy. Set aside and keep warm.
- Cook the soba noodles in a large saucepan of boiling water for 3–4 minutes or until al dente. Remove from the heat.
- Add the spinach and stir until wilted. Drain and return the spinach and noodles to the pan, then add the dressing and toss to coat.
- Divide the noodles and pork between bowls and top with the sesame seeds and coriander to serve. Serves 4.
+ Find whole rye flour in health food stores.
++ Find rice flakes in the health food aisle of the supermarket.
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