Ponzu sauce packs this plate with a serious citrus vibe! Flavoured noodles, crisp veggies and simply seasoned pork make this a meal you'll want to come back to again and again!
2 pork loin slices, about 1 1/2" thick
1 green onion, sliced and divided green and white
1 bell pepper, sliced
2 tbsps tomato paste
Seasonings
1/2 tsp salt
1/4 tsp pepper
1 tsp sesame seeds
1 tsp garlic powder
1 tsp ginger
1/4 tsp five spice powder
vegetable oil
225 g noodles or spaghetti
Sauce:
45 ml (3 tbsps) ponzu sauce
1 tbsp rice wine vinegar
1 tbsp brown sugar
juice of 1/2 lime (about 1 tbsp)
1 tbsp water
1 tsp honey
225 g frozen/thawed baby brussels sprouts
Lemon or line to garnish
Mix the seasonings together. Pat the pork slices dry then coat with 1/3 of the seasonings mix. Refrigerate 4 hours, then when ready to cook heat some vegetable oil in a skillet on medium high heat. Cook the pork on each side 3-5 minutes, or to your preference... medium to well done. Remove from pan and keep warm.
Cook the noodles then drain and drizzle with a little oil.
Add a couple of tablespoons of vegetable oil to the skillet the pork had been in. Heat to medium high and add the brussels sprouts. Cook 1-2 minutes, then add the white slices of the green onion and the sliced bell pepper. Stir for 1 minute then add the tomato paste and the remaining seasoning mix. Cook for 3 minutes more.
Add the drained noodles, stir together and heat through 2-3 minutes. Serve the noodles topped with slices of pork and garnished with green onion and lemon or lime wedges.
Serves 3-4
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