Cold Sesame Noodles With Roasted Pork – a delicious recipe with PORK, soy sauce, vegetable oil, rice wine vinegar, honey, pork tenderloin. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Make pork: Mix soy sauce, oil, vinegar and honey in a large ziplock bag. Add pork. Seal bag. Refrigerate, turning bag occasionally, for 4 hours or up to overnight.
2
Preheat oven to 375u00b0F. Remove pork from marinade. Pat dry. Place on a rack in a roasting pan. Pour marinade into a pan; bring to a boil. Reduce heat. Simmer 5 minutes. Remove from heat. Pour 1 cup water into bottom of roasting pan. Roast for 15 minutes. Baste pork with marinade. Roast until a meat thermometer inserted in thickest part reads 145u00b0F, 10 to 15 minutes longer. Let pork rest for 10 minutes.
3
Make noodles: Bring a pot of water to a boil. Cook noodles until tender, about 3 minutes or as package label directs. Drain; rinse noodles in cold water, then drain again. In a bowl, whisk peanut butter, vinegar, soy sauce, ginger, honey and sesame oil until smooth. In another bowl, toss noodles, carrots, scallions and bean sprouts with 1/2 cup of dressing (add more to taste, if desired). Divide among four lunch containers; top with sliced pork. Serve or cover and chill until ready to pack lunch.
595
kcal
Calories
34
g
Fat
54
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 17 ingredients. The key ingredients include: PORK:, 1/2 cup low-sodium soy sauce, 1/4 cup vegetable oil, 2 tablespoons rice wine vinegar, and more.
Yes, Cold Sesame Noodles With Roasted Pork falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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