Peanut Noodle Salad With Cucumber And Roast Pork

Name: Peanut Noodle Salad With Cucumber And Roast Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 jar (0.2-ounce jar) dried chopped chives; 1/2 teaspoon freshly ground black pepper; Cayenne pepper; 3 tablespoons vegetable oil; 1 pork tenderloin; Salt; 1/2 cup smooth natural peanut butter (without sugar); 1/4 cup cider vinegar; 2 tablespoons Worcestershire sauce; 1 tablespoon honey; 10 ounces dried linguine; 1 (1/2 cup) cucumber, peeled, halved, seeded and thinly sliced on the diagonal; 1/2 cup basil leaves, torn; 2 ounces (2 cups) pea shoots or tendrils

Servings: persons

1 jar (0.2-ounce jar) dried chopped chives
1/2 teaspoon freshly ground black pepper
Cayenne pepper
3 tablespoons vegetable oil
1 pork tenderloin
Salt
1/2 cup smooth natural peanut butter (without sugar)
1/4 cup cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
10 ounces dried linguine
1 (1/2 cup) cucumber, peeled, halved, seeded and thinly sliced on the diagonal
1/2 cup basil leaves, torn
2 ounces (2 cups) pea shoots or tendrils

1
In a mini food processor, combine the dried chives, black pepper, a pinch of cayenne pepper and 1 tablespoon of the oil. Process to a moist powder. Season the pork with salt and spread the chive mixture all over the pork. Cover and refrigerate for 1 hour.
2
Preheat the oven to 350u00b0. In a small bowl, whisk the peanut butter with the vinegar, Worcestershire sauce, honey and a pinch of cayenne. Season with salt.
3
In an ovenproof nonstick skillet, heat the remaining 2 tablespoons of oil. Add the pork and cook over moderately high heat for 2 minutes. Reduce the heat to moderate and cook until browned, 2 minutes longer. Turn the pork and cook for 2 minutes more. Transfer the skillet to the oven and roast the tenderloin for about 15 minutes for medium meat, turning halfway through. Transfer the pork to a board and let rest for 10 minutes.
4
Meanwhile, in a pot of boiling salted water, cook the linguine until al dente. Drain, reserving 3 tablespoons of the cooking water. Rinse the noodles under cold water until cool; toss to remove the excess water and pat dry with paper towels. Transfer the noodles to a bowl.
5
Stir the pasta cooking water into the peanut dressing and pour the sauce over the noodles. Toss well. Stir in the cucumber, basil and half of the pea shoots. Transfer the noodles to bowls and garnish with the remaining pea shoots. Slice the pork 1/3 inch thick and serve with the noodle salad.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 jar (0.2-ounce jar) dried chopped chives, 1/2 teaspoon freshly ground black pepper, Cayenne pepper, 3 tablespoons vegetable oil, and more.

Yes, Peanut Noodle Salad With Cucumber And Roast Pork falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!