Miso Pork And Noodle Salad Bowl



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Serves: 4 people


Prep: 25 mins


Cooking: 25 mins


  • 2 x 300g Otway Pork fillets, trimmed
  • 270g packet soba noodles
  • 1/3 cup white miso paste
  • 2 tablespoons honey
  • 1 teaspoon sesame oil
  • 1 tablespoon olive oil
  • 60g baby Asian salad leaves
  • 5 small radishes, very thinly sliced
  • 150g snow peas, trimmed and halved
  • 1 small Lebanese cucumber, thinly sliced
  • 1 small carrot, shredded lengthways
  • 2 green onions (shallots), trimmed and thinly sliced
  • Black sesame seeds, for sprinkling


  • 2 tablespoons lime juice
  • 2 tablespoons mirin seasoning


Step 1
Cook noodles following pack instructions. Drain and transfer to a large bowl. Set aside to cool.

Step 2
Combine miso, honey and sesame oil in a small bowl. Mix until smooth. Set aside

Step 3
Combine dressing ingredients in screw-top jar. Set aside.

Step 4
Heat a large non-stick frying pan over medium-high heat. Add olive oil and pork and cook, turning every 5 minutes, for 15 minutes or until pork is almost cooked through. Reduce heat to medium and add 2 tablespoons of the miso mixture to the pan, turning pork until well coated in miso mixture. Cook for a further 3 minutes, turning and basting with pan juices occasionally, until pork begins is deep golden brown. Set pork aside on a plate for 5 minutes to rest.

Step 5
Meanwhile, to the same pan, reduce heat to medium and add remaining miso mixture with 2 tablespoons water. Cook, stirring, for 1 minute or until mixture is simmering. Remove from heat and add the mixture to dressing in the jar. Secure with a lid. Shake well.

Step 6
Drizzle a little of the dressing through noodles to loosen. Arrange noodles in serving bowls. Top with salad leaves, radishes, snow peas, cucumber, carrot and green onion.

Step 7
Thinly slice pork and arrange in the bowls. Drizzle with the dressing, sprinkle with black sesame seeds and serve.

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