- 1 bundle of brown rice noodles
- 40g brown rice miso
- 1 garlic clove
- 1 cayenne chilli
- A handful of coriander
- 1 lime
- 1 carrot
- 1 courgette
- 3 spring onions
- 2 pork loin steaks
- Sea salt
- Freshly ground pepper
- 1 tsp olive oil
- 1 ltr cold water
- 1.
Put 1 bundle of rice noodles in a large shallow dish and cover with cold water. Set to one side to soak for 25 mins.
- 2.
While the noodles soak, peel and finely chop the garlic clove. Halve the chilli, scraping out the seeds and white membrane for less heat. Finely chop the chilli. Separate the coriander leaves and stalks (save the leaves for later in the recipe) and finely chop the stalks. Slide all 3 into a bowl. Grate in the lime zest and squeeze in the juice. Spoon in the brown rice miso and stir to mix. Set aside.
- 3.
Scrub and peel the carrot. Trim the top off the courgette. Use a vegetable peeler to peel ribbons off the carrot and courgette. Trim the roots and top 3cm off the spring onions. Thinly slice the spring onions. Slide the chopped veg into a large bowl.
- 4.
Pour 1 tsp olive oil into a frying pan and warm to a medium-high heat. Rub the pork steaks with plenty of salt and pepper.
- 5.
When the pan is hot, add the pork steaks. Fry for 5 mins, then turn the pork over and fry for another 5 mins, till the pork is cooked through and golden brown on the outside. Transfer the pork to a plate and allow to rest for 2-3 mins.
- 6.
When the noodles are tender, drain and shake them dry. Add the noodles to the bowl with the chopped veg. Pour over the miso dressing and toss to coat.
- 7.
Divide the noodles and veg between 2 plates. Slice the pork steaks and pop on top, pouring over any resting juices. Sprinkle over the reserved coriander leaves and serve.