Ingredients
- FOR THE SALAD
- 2 packets Hakubaku Soba Noodles
- 2 carrots
- 300 grams green beans
- 2 cobs of corn
- 2 cucumbers
- 1 capsicum
- 4 eggs
- 2 handfuls of sprouts (any kind)
- SALAD DRESSING
- 2 tablespoon white sesame seeds
- 90 grams tahini
- 1 tablespoon sesame oil
- 1/2 tablespoon lemon juice
- 1 tablespoon raw sugar
- 1 tablespoon soy sauce
- 75ml milk
- CRIPSY PORK
- 400 grams pork mince
- 5 tablespoons soy sauce
- 2 1/2 tablespoons mirin
- TO GARNISH
- 2 tablespoons sesame seeds
- 1 bunch of coriander
Method
- This recipe makes 4 serves. If you are only making the recipe for 2 persons, leftovers keep well and can be enjoyed as a cold salad the next day.
- Heat a pan on high and a saucepan of water on the stove. While they are heating up, julienne the carrot, cut the beans in half length ways, and cut the kernels off the corn cobs. Once the pot of water boils, place the eggs in and softboil for 6 minutes. Quickly toast 4 tablespoons of sesame seeds in the hot pan.
- While the sesame seeds are toasting and eggs boil, combine all the ingredients for the dressing except for the sesame seeds. Julienne the capsicum and cucumber.
- Once 6 minutes are up, take the eggs out of the saucepan of water and put the Hakubaku Soba Noodles into the saucepan and cook. Take the sesame seeds out of the pan, and put 2 tablespoons in the dressing, reserving .2 tablespoons for garnish Place the carrots, green beans, and corn into the pan with sesame oil and quickly fry for 3-4 minutes.
- Drain the noodles, and take the vegetables out of the pan (they should still be crunchy). Fry the pork mince with sesame oil in the pan for a few minutes until brown and crispy, add the soy and mirin, and fry for an extra minute.
- Combine all the vegetables, the soba noodles, and the dressing together. Divide up into the 4 bowls. Top with the crispy soy pork, the softboiled eggs, sesame seeds, and coriander to garnish.
Product used in recipe
- Hakubaku - Hakubaku Organic Soba
