A refreshing Thai salad with soba noodles and pork
400gm pork fillet.
1cup panko breadcrumbs
1/4 cup canola oil
100gm soba noodles
1 carrot, finely sliced
2 sticks celery finely sliced
1 red and 1 green capsicum finely sliced
100gm sugar snap peas sliced
100gm snow peas sliced
3 spring onions sliced
2 limes squeezed
1/4 bunch coriander finely chopped
10 Thai basil leaves finely chopped
I kaffir line leaf finely chopped
3 tbsp Yeos sesame oil
1 tbsp ABC ketjap manis
3 tbsp Squid brand fish sauce.
Whisk eggs in a bowl.
Place panko crumbs on a plate. Coat pork In egg and panko crumbs, make sure that the pork is evenly coated.
In a large pan heat the canola oil and pan fry the pork. Set aside once cooked.
Heat 500ml water in a pot and cook soba noodles for 4 minutes until done. Rinse under cold water and set aside.
In a large mixing bowl place all the chopped vegetables and herbs, mixing thoroughly.
Place the sesame oil, lime juice, fish sauce, ketjap manis in a bowl mixing together.
Combine noodles, salad and dressing. Once mixed thoroughly place evenly into bowls
Take pork and slice. Place on top of salad and serve.
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