Leigh

Peanut butter BBQ pork kebabs

Posted on by Leigh

Peanut butter BBQ pork kebabs

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Course: Supper
Prep Time: 5 minutes
Cook Time: 15 minutes
Refrigerate: 30 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 374kcal

Ingredients

Marinade

  • 500 g pork loin cut into cubes
  • 60 ml soy sauce
  • 60 ml peanut butter
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 1 tbsp rice vinegar
  • 2 tbsp garlic cloves minced
  • 2.5 cm piece of fresh ginger grated
  • salt to taste
  • pepper to taste

Skewers

  • Wooden or metal skewers, soaked in water for 30 minutes if using wooden skewers
  • Vegetables of your choice, such as bell peppers, onions, and zucchini, cut into chunks

Instructions

  • In a mixing bowl, combine the soy sauce, peanut butter, honey, olive oil, rice vinegar, minced garlic, and grated ginger. Mix until well combined.
  • Season the pork cubes with salt and pepper to taste.
  • Place the pork cubes in a resealable plastic bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 30 minutes, or ideally, marinate overnight for better flavor.
  • If you're using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during grilling.
  • Preheat your grill to medium-high heat.
  • Thread the marinated pork cubes onto the skewers, alternating with the vegetable chunks.
  • Grill the kebabs for about 10-15 minutes, turning occasionally, or until the pork is cooked through and has a nice char on the outside. Make sure the internal temperature of the pork reaches at least 70°C (160°F).
  • Serve your peanut butter BBQ pork kebabs hot, garnished with some extra peanut sauce if desired, and enjoy!
    Feel free to adjust the marinade and seasoning to your taste, and you can also add more vegetables or serve the kebabs with rice or a salad for a complete meal. Enjoy your delicious peanut butter BBQ pork kebabs!
Nutrition Facts
Peanut butter BBQ pork kebabs
Serving Size
 
1 Serving
Amount per Serving
Calories
374
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Cholesterol
 
79
mg
26
%
Sodium
 
954
mg
41
%
Potassium
 
615
mg
18
%
Carbohydrates
 
15
g
5
%
Fiber
 
1
g
4
%
Sugar
 
11
g
12
%
Protein
 
34
g
68
%
Vitamin A
 
0.4
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
26
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sweet and sour pork

Posted on by Leigh

Sweet and sour pork

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 624kcal

Ingredients

Sweet and Sour Sauce

  • 250 ml tomato ketchup
  • 100 ml white vinegar
  • 100 g white sugar
  • 50 ml water
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch

Pork

  • 500 g pork loin or tenderloin cut into bite-sized pieces
  • 100 g cornstarch
  • 2 eggs beaten
  • vegetable oil for frying
  • salt to taste
  • pepper to taste

Vegetables

  • 200 g bell peppers cut into chunks
  • 200 g onion cut into chunks
  • 150 g pineapple chunks (fresh or canned)

Serving

  • 400 g cooked rice

Instructions

Prepare the Sweet and Sour Sauce:

  • In a small saucepan, combine the tomato ketchup, white vinegar, white sugar, water, soy sauce, and cornstarch.
  • Heat the mixture over medium heat, stirring constantly until it thickens and becomes glossy. Set aside.

Prepare the Pork:

  • In a mixing bowl, season the pork pieces with salt and pepper.
  • Dip each piece of pork into the beaten eggs and then coat them in cornstarch.
  • Heat vegetable oil in a deep pan or wok over medium-high heat.
  • Fry the coated pork pieces in batches until they are golden brown and crispy. Remove them from the oil and drain on paper towels.

Prepare the Vegetables:

  • In the same pan or wok, add a little more oil if needed.
  • Add the bell peppers and onions and stir-fry for a few minutes until they start to become tender.
  • Add the pineapple chunks and continue to stir-fry for another minute.

Combine and Serve:

  • Pour the prepared sweet and sour sauce over the stir-fried vegetables.
  • Add the fried pork pieces to the pan and toss everything together until the pork and vegetables are well coated with the sauce.
  • Simmer for a few minutes until the pork is heated through.

Serve:

  • Serve the sweet and sour pork over cooked rice.
    Enjoy your homemade sweet and sour pork on rice!
Nutrition Facts
Sweet and sour pork
Serving Size
 
1 Serving
Amount per Serving
Calories
624
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
163
mg
54
%
Sodium
 
937
mg
41
%
Potassium
 
979
mg
28
%
Carbohydrates
 
109
g
36
%
Fiber
 
3
g
13
%
Sugar
 
48
g
53
%
Protein
 
34
g
68
%
Vitamin A
 
2029
IU
41
%
Vitamin C
 
74
mg
90
%
Calcium
 
63
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Bacon Cauliflower Fried Rice

Posted on by Leigh

Bacon Cauliflower Fried Rice

Print Pin Rate
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4 people
Calories: 280kcal

Ingredients

  • 400 g cauliflower florets
  • 150 g bacon diced
  • 2 garlic cloves minced
  • 1 small onion chopped
  • 1 carrot diced
  • 1/2 cup frozen peas
  • 2 eggs beaten
  • 2 tbsp soy sauce (adjust to taste)
  • 1 tbsp vegetable oil
  • salt to taste
  • ground pepper to taste
  • Green onions chopped (optional)

Instructions

  • Wash the cauliflower and cut it into florets.
  • Use a food processor to pulse the cauliflower florets until they resemble rice grains. You can also use a box grater to grate the cauliflower into rice-like pieces.
  • In a large skillet or wok, heat the vegetable oil over medium-high heat.
  • Add the diced bacon to the hot skillet and cook until it becomes crispy. Remove some of the excess bacon fat, leaving about 1-2 tablespoons in the skillet.
  • Add the minced garlic, chopped onion, and diced carrot to the skillet. Sauté for about 3-4 minutes until the vegetables become tender.
  • Push the vegetables and bacon to one side of the skillet, creating an empty space. Pour the beaten eggs into the empty space and scramble them until they are cooked through.
  • Mix the scrambled eggs with the vegetables and bacon.
  • Add the cauliflower rice to the skillet and stir-fry everything together for about 5-6 minutes until the cauliflower rice is cooked and slightly browned.
  • Stir in the frozen peas and continue to cook for another 2-3 minutes until the peas are heated through.
  • Season the fried rice with soy sauce, salt, and pepper. Adjust the soy sauce to taste.
  • Garnish with chopped green onions if desired.
  • Serve the Bacon Cauliflower Fried Rice hot as a delicious low-carb alternative to traditional fried rice.
    Enjoy your Bacon Cauliflower Fried Rice in metric measurements!
Nutrition Facts
Bacon Cauliflower Fried Rice
Serving Size
 
1 Serving
Amount per Serving
Calories
280
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
8
g
Cholesterol
 
107
mg
36
%
Sodium
 
832
mg
36
%
Potassium
 
550
mg
16
%
Carbohydrates
 
12
g
4
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
12
g
24
%
Vitamin A
 
2827
IU
57
%
Vitamin C
 
59
mg
72
%
Calcium
 
55
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Rosemary pork medallions and peas

Posted on by Leigh

Rosemary pork medallions and peas

Print Pin Rate
Course: Main Dish, Supper
Prep Time: 7 minutes
Cook Time: 23 minutes
Total Time: 30 minutes
Servings: 2 people
Calories: 377kcal

Ingredients

Pork Medallions

  • 400 g pork tenderloin trimmed and cut into medallions (about 1 cm thick)
  • 1 tsp olive oil
  • 2 garlic cloves minced
  • 1 tsp dried rosemary
  • salt to taste
  • ground pepper to taste

Peas

  • 200 g frozen peas
  • 1 small onion finely chopped
  • 1 tsp olive oil
  • 1 tsp dried thyme
  • salt to taste
  • ground pepper to taste

Instructions

  • In a small bowl, mix together the minced garlic, dried rosemary, salt, and black pepper.
  • Rub the spice mixture evenly over the pork medallions.
  • Heat the olive oil in a non-stick skillet over medium-high heat. Add the pork medallions and cook for about 2-3 minutes per side, or until they are browned and cooked through. Remove the pork from the skillet and set it aside.
  • In the same skillet, add a teaspoon of olive oil and the chopped onion. Sauté the onion until it becomes translucent, about 2-3 minutes.
  • Add the frozen peas and dried thyme to the skillet with the onion. Cook for an additional 3-5 minutes, or until the peas are heated through and tender.
  • Season the peas with salt and black pepper to taste.
  • Serve the cooked pork medallions on a plate with the peas on the side.
    This recipe provides a balanced meal with lean protein from the pork and fiber-rich peas, making it suitable for people with diabetes. Be sure to monitor your portion sizes and consult with a healthcare professional or dietitian for personalized dietary recommendations based on your specific needs and blood sugar levels.
Nutrition Facts
Rosemary pork medallions and peas
Serving Size
 
1 Serving
Amount per Serving
Calories
377
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
6
g
Cholesterol
 
130
mg
43
%
Sodium
 
111
mg
5
%
Potassium
 
1098
mg
31
%
Carbohydrates
 
19
g
6
%
Fiber
 
7
g
29
%
Sugar
 
7
g
8
%
Protein
 
47
g
94
%
Vitamin A
 
791
IU
16
%
Vitamin C
 
44
mg
53
%
Calcium
 
61
mg
6
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Saucy skillet pork chops

Posted on by Leigh

Saucy skillet pork chops

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 287kcal

Ingredients

Saucy pork chop skillet

  • 4 boneless pork chops
  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 400 g diced tomatoes
  • 1 tsp dried thyme
  • 1 tsp dried oreganum
  • 1/2 tsp paprika
  • salt to taste
  • ground pepper to taste
  • 1/4 cup chicken broth low-sodium
  • 1/4 cup tomato sauce low-sodium
  • Fresh parsley chopped, for garnish

Instructions

  • Season the pork chops with salt, pepper, and paprika on both sides.
  • Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and sear for about 3-4 minutes on each side, or until they're nicely browned. Remove the pork chops from the skillet and set them aside.
  • In the same skillet, add the chopped onion, minced garlic, and diced bell peppers. Sauté for about 3-4 minutes, or until the vegetables become tender.
  • Stir in the diced tomatoes, dried thyme, dried oregano, and the chicken broth. Bring the mixture to a simmer.
  • Return the seared pork chops to the skillet and spoon some of the tomato mixture over the top of each chop.
  • Cover the skillet and let it simmer for about 20 minutes, or until the pork chops are cooked through. Make sure they reach an internal temperature of 70°C (160°F).
  • Stir in the low-sodium tomato sauce and simmer for an additional 2-3 minutes to heat the sauce.
  • Taste and adjust the seasoning with salt and pepper if needed.
  • Garnish with chopped fresh parsley before serving.
  • Serve the saucy pork chops with a side of steamed vegetables or a salad for a balanced meal suitable for diabetics.
    Remember to consult with a healthcare professional or nutritionist to ensure this recipe aligns with your specific dietary needs as a diabetic, as individual requirements can vary.
Nutrition Facts
Saucy skillet pork chops
Serving Size
 
1 Serving
Amount per Serving
Calories
287
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
90
mg
30
%
Sodium
 
212
mg
9
%
Potassium
 
904
mg
26
%
Carbohydrates
 
11
g
4
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
31
g
62
%
Vitamin A
 
1319
IU
26
%
Vitamin C
 
105
mg
127
%
Calcium
 
61
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Spanish pork skewers

Posted on by Leigh

Spanish pork skewers

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 284kcal

Ingredients

Pork

  • 500 g pork loin cut into cubes
  • 2 garlic cloves minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • salt to taste
  • pepper to taste
  • 2 tbsp olive oil
  • 1 red bell pepper cut into 2.5 cm pieces
  • 1 yellow bell pepper cut into 2.5 cm pieces
  • 1 red onion cut into 2.5 cm pieces
  • wooden skewers soaked in water for at least 30 minutes

Dipping Sauce

  • 150 g Greek yogurt
  • 1 garlic clove minced
  • 1 tbsp fresh lemon juice
  • fresh parsley chopped (for garnish)
  • salt to taste
  • pepper to taste

Instructions

  • In a bowl, combine the minced garlic, smoked paprika, ground cumin, dried oregano, salt, pepper, and olive oil to make the marinade.
  • Place the pork cubes in a separate bowl and pour the marinade over them. Toss the pork to ensure it's evenly coated with the marinade. Cover and refrigerate for at least 30 minutes, or longer if possible, to allow the flavors to meld.
  • While the pork is marinating, prepare the dipping sauce. In a small bowl, mix together the Greek yogurt, minced garlic, fresh lemon juice, salt, and pepper. Adjust the seasoning to your taste and refrigerate until serving.
  • Once the pork has marinated, thread the marinated pork cubes, red bell pepper pieces, yellow bell pepper pieces, and red onion pieces alternately onto the wooden skewers.
  • Preheat a grill or grill pan over medium-high heat. Brush the skewers with a little extra olive oil to prevent sticking.
  • Grill the skewers for about 8-10 minutes, turning occasionally, until the pork is cooked through and has nice grill marks.
  • Serve the Spanish pork skewers hot, garnished with chopped fresh parsley and accompanied by the dipping sauce.
    Enjoy your delicious Spanish pork skewers!
Nutrition Facts
Spanish pork skewers
Amount per Serving
Calories
284
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
81
mg
27
%
Sodium
 
79
mg
3
%
Potassium
 
716
mg
20
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
33
g
66
%
Vitamin A
 
1249
IU
25
%
Vitamin C
 
95
mg
115
%
Calcium
 
70
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Spanish chickpea stew

Posted on by Leigh

Spanish chickpea stew

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 4 people
Calories: 292kcal

Ingredients

  • 1 cup dried chickpeas (or 2 cans of cooked chickpeas, drained and rinsed)
  • 1-2 chorizo sausages, sliced (you can use spicy or mild, depending on your preference)
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 red bell peppers diced
  • 1 green bell pepper diced
  • 1 carrot
  • 2 tomatoes chopped
  • 1 bay leaf
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • olive oil
  • fresh parsley chopped, for garnish (optional)
  • 4 cups chicken broth
  • salt to taste
  • pepper to taste

Instructions

  • If using dried chickpeas, soak them overnight in plenty of water. Drain and rinse before cooking.
  • In a large pot, heat a couple of tablespoons of olive oil over medium heat. Add the chopped onion and garlic and sauté until they become translucent.
  • Add the sliced chorizo sausage to the pot and cook for a few minutes until it starts to release its flavorful oils.
  • Stir in the diced red and green bell peppers, carrots, and chopped tomatoes. Cook for about 5-7 minutes until the vegetables start to soften.
  • Add the soaked (or canned and rinsed) chickpeas to the pot and mix everything together.
  • Season the stew with smoked paprika, cumin, salt, and pepper. Stir to evenly distribute the spices.
  • Add the bay leaf and pour in the chicken or vegetable broth. Bring the stew to a boil, then reduce the heat to a simmer.
  • Cover the pot and let the stew simmer for about 45 minutes to 1 hour, or until the chickpeas are tender and the flavors have melded together. You may need to add more broth if the stew becomes too thick.
  • Taste and adjust the seasoning if needed.
  • Remove the bay leaf and discard it before serving.
  • Garnish the Spanish chickpea stew with chopped fresh parsley if desired.
    This delicious and comforting Spanish chickpea stew can be served with crusty bread or over rice. It's a satisfying dish that's perfect for a chilly evening or whenever you're craving some Spanish flavors. Enjoy!
Nutrition Facts
Spanish chickpea stew
Amount per Serving
Calories
292
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
1
g
Cholesterol
 
22
mg
7
%
Sodium
 
952
mg
41
%
Potassium
 
879
mg
25
%
Carbohydrates
 
44
g
15
%
Fiber
 
12
g
50
%
Sugar
 
12
g
13
%
Protein
 
16
g
32
%
Vitamin A
 
4516
IU
90
%
Vitamin C
 
80
mg
97
%
Calcium
 
99
mg
10
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Broccoli salad

Posted on by Leigh

Broccoli salad

Print Pin Rate
Course: Salad
Prep Time: 10 minutes
Cook Time: 5 minutes
Refrigerate: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 people
Calories: 763kcal

Ingredients

Salad

  • 500 g fresh broccoli florets
  • 100 g red onion finely chopped
  • 100 g raisins or dried cranberries
  • 100 g sunflower seeds
  • 100 g bacon bits (optional, omit for a vegetarian version)

Dressing

  • 200 g mayonnaise
  • 30 g white sugar
  • 30 g white vinegar
  • 10 g Dijon mustard
  • salt to taste
  • pepper to taste

Instructions

  • Prepare the Broccoli: Wash the broccoli florets and cut them into bite-sized pieces.
  • Blanch the Broccoli: Bring a large pot of salted water to a boil. Add the broccoli florets and cook for about 2-3 minutes or until they are slightly tender but still crisp. Drain the broccoli and immediately place it in a bowl of ice water to stop the cooking process. Drain again and pat dry with a paper towel.
  • Prepare the Dressing: In a small bowl, whisk together the mayonnaise, white sugar, white vinegar, Dijon mustard, salt, and pepper until the sugar has dissolved and the dressing is well combined.
  • Combine Ingredients: In a large salad bowl, combine the blanched broccoli, chopped red onion, raisins or dried cranberries, sunflower seeds, and bacon bits if using.
  • Add Dressing: Pour the dressing over the salad ingredients and toss well to coat everything evenly.
  • Chill and Serve: Cover the salad bowl and refrigerate for at least 1 hour before serving. This allows the flavors to meld together.
  • Serve: Serve chilled and enjoy your delicious broccoli salad!
    Feel free to adjust the quantities of ingredients to suit your taste preferences. Enjoy your meal!
Nutrition Facts
Broccoli salad
Amount per Serving
Calories
763
% Daily Value*
Fat
 
57
g
88
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
32
g
Monounsaturated Fat
 
15
g
Cholesterol
 
21
mg
7
%
Sodium
 
839
mg
36
%
Potassium
 
849
mg
24
%
Carbohydrates
 
50
g
17
%
Fiber
 
10
g
42
%
Sugar
 
12
g
13
%
Protein
 
18
g
36
%
Vitamin A
 
826
IU
17
%
Vitamin C
 
116
mg
141
%
Calcium
 
122
mg
12
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Mini cheese hot dogs

Posted on by Leigh

Mini cheese hot dogs

Print Pin Rate
Course: Snack
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 413kcal

Ingredients

  • 250 g mini sausages
  • 100 g cheddar cheese cut into small cubes
  • 100 g all-purpose flour
  • 100 ml milk
  • 1 egg
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • oil for frying

Instructions

  • Begin by heating the oil in a deep frying pan or a small pot to around 170°C (340°F).
  • While the oil is heating up, skewer each mini sausage with a toothpick and set them aside.
  • In a mixing bowl, combine the flour, baking powder, salt, and black pepper.
  • In a separate bowl, whisk together the egg and milk until well combined.
  • Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter.
  • Take each skewered mini sausage and dip it into the batter, making sure it's coated evenly.
  • Carefully place the coated mini sausages into the hot oil and fry them until they turn golden brown and crispy. This should take about 2-3 minutes.
  • Use a slotted spoon to remove the mini cheese hot dogs from the oil and place them on a plate lined with paper towels to drain any excess oil.
  • While they are still hot, push a cube of cheddar cheese onto each mini sausage.
  • Serve your mini cheese hot dogs with your favorite dipping sauce, like ketchup or mustard.
    Enjoy your delicious mini cheese hot dogs!
Nutrition Facts
Mini cheese hot dogs
Amount per Serving
Calories
413
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
109
mg
36
%
Sodium
 
1231
mg
54
%
Potassium
 
210
mg
6
%
Carbohydrates
 
22
g
7
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
18
g
36
%
Vitamin A
 
352
IU
7
%
Calcium
 
286
mg
29
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Sesame pork noodle salad

Posted on by Leigh

Sesame pork noodle salad

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Pin
Rate

Course: Supper
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 522kcal

Ingredients

Pork Marinade

  • 300 g pork loin or tenderloin thinly sliced
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp honey or brown suagr
  • 2 garlic cloves minced
  • 1 tsp grated ginger

Salad

  • 200 g rice noodles
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 1 cucumber thinly sliced
  • 3 green onions thinly sliced
  • 2 tbsp sesame seeds (optional)

Sesame Dressing

  • 3 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp grated ginger
  • 1 garlic clove minced

Instructions

Pork:

  • In a bowl, combine the soy sauce, 1 tablespoon of sesame oil, honey, minced garlic, and grated ginger to make the marinade.
  • Place the thinly sliced pork into a resealable plastic bag or a shallow dish.
  • Pour the marinade over the pork, ensuring it's well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to marinate.
  • Heat a skillet or frying pan over medium-high heat. Add a little oil.
  • Remove the pork from the marinade and cook in the hot pan for 2-3 minutes on each side until cooked through and slightly caramelized. Set aside.

Noodle Salad:

  • Cook the rice vermicelli noodles according to the package instructions. Usually, this involves soaking them in hot water for a few minutes. Drain and rinse under cold water to stop cooking. Set aside.
  • In a large mixing bowl, combine the shredded cabbage, shredded carrots, sliced cucumber, and green onions.

Sesame Dressing:

  • In a small bowl, whisk together the sesame oil, rice vinegar, soy sauce, honey, grated ginger, and minced garlic to make the dressing.
  • Pour the dressing over the vegetable mixture and toss to coat everything evenly.

Assemble the Salad:

  • Add the cooked pork slices to the salad.
  • Add the cooked and cooled rice vermicelli noodles to the salad as well.
  • Toss everything together gently until well combined.
  • Sprinkle sesame seeds over the top for added texture and flavor (optional).
  • Serve your Sesame Pork Noodle Salad immediately, or refrigerate it for a cold noodle salad experience.

    Enjoy your delicious Sesame Pork Noodle Salad with these metric measurements!

Nutrition Facts
Sesame pork noodle salad
Amount per Serving
Calories
522
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
9
g
Monounsaturated Fat
 
9
g
Cholesterol
 
49
mg
16
%
Sodium
 
1182
mg
51
%
Potassium
 
653
mg
19
%
Carbohydrates
 
60
g
20
%
Fiber
 
4
g
17
%
Sugar
 
13
g
14
%
Protein
 
21
g
42
%
Vitamin A
 
5811
IU
116
%
Vitamin C
 
14
mg
17
%
Calcium
 
97
mg
10
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.