Asian Noodle Vegetable Salad with Crispy Pork Strips

Ingredients

• 1 bundle carrots
• 1 cucumber
• 200 g shiitake mushrooms
• 30 g fresh ginger
• 3 limes
• 6 tbsp sweet-spicy chili sauce
• 6 tbsp soy sauce
• 1 tbsp Sesame oil
• 1 bundle chives
• 200 g Asian egg noodles (or forked spaghetti)
• 8 tbsp oil
• 350 g pork cutlets (3 pork cutlets)
• Salt
• Cayenne pepper
• 2 Eggs (size M)
• 50 g sesame seeds
• 50 g breadcrumbs
• cilantro leaves

Instructions

1. 1.

   Peel carrots and slice into rounds. Rinse cucumber, peel in strips, halve lengthwise, scrape out the seeds. Clean mushrooms and remove stems, quarter the caps.

2. 2.

   Peel ginger and finely chop. Wash limes hot, grate the zest, and squeeze the juice. Mix ginger, lime juice and zest, 100 ml water, chili sauce, soy sauce, and sesame oil. Rinse chives, dry shake, and cut into fine ribbons.

3. 3.

   Cook noodles according to package in salted water, drain, rinse with cold water, and let sit in a colander. Cut noodles into bite‑sized pieces with scissors and toss with the dressing. Heat 4 tbsp oil in a large pan and sauté carrots for 2 minutes while stirring. Add mushrooms and cook 2 more minutes. Add cucumbers and cook another 2 minutes. Mix vegetables into noodles.

4. 4.

   Slice pork cutlets into 3 cm wide strips, season with salt and cayenne pepper. Beat eggs in a bowl. In another bowl mix sesame seeds and breadcrumbs.

5. 5.

   Heat remaining oil in a non‑stick pan. First coat pork strips in beaten egg, then dredge in breadcrumb mixture, and fry portions until golden brown.

6. 6.

   Taste the noodle salad again and plate with a few cilantro leaves on top. Serve the crispy pork strips alongside.