Ingredients
- 1 tablespoon vegetable oil
- 2 × 300 g (10 1/2 oz) pork fillets
- 1 garlic clove, crushed
- 2 tablespoons white miso paste
- 1 tablespoon sesame seeds
- 150 g (5 1/2 oz) dried soba noodles (available from Asian section of the supermarket)
- 1 1/2 teaspoon dashi powder (available from Asian section of the supermarket)
- 2 tablespoons mirin
- 1 1/2 tablespoons soy sauce
- 1/4 teaspoon rice vinegar
- 1 1/2 teaspoons finely grated ginger
- 1 1/2 teaspoon sesame oil
- 50 g (1 3/4 oz) snow pea (mangetout) sprouts, trimmed
- 100 g (3 1/2 oz) daikon, peeled and cut into thin matchsticks
- 1 sheet toasted seaweed (nori), cut into 5 mm (1/4 inch) thick shreds
Method
1. Preheat the oven to 180°C (350°F/Gas 4). Heat the oil in a frying pan over medium-high heat and cook the pork for 3-4 minutes, turning, until browned all over. Remove from heat and cool slightly. Combine the garlic with the miso paste and brush mixture evenly over the pork. Sprinkle sesame seeds over the pork, pressing in gently so they stick to the miso paste. Place onto a baking paper-lined baking tray. Roast pork for 12-15 minutes or until just cooked through. Remove to a plate, cover with foil and keep warm.
2. Meanwhile, bring a saucepan of water to the boil then cook the soba noodles for 4 minutes or according to packet instructions; drain well. Combine dashi powder and 1 1/2 tablespoons warm water in a small bowl and stir to dissolve dashi. In a large bowl combine dashi mixture, mirin, soy sauce, rice vinegar, ginger and sesame oil, then add noodles, snow pea sprouts and daikon and toss to combine well.
3. To serve, twirl portions of the noodle mixture onto serving plates and top with the sliced pork. Sprinkle with the shredded nori and serve immediately.
