Peanut Noodle Salad with Cucumber and Roast Pork

Name: Peanut Noodle Salad with Cucumber and Roast Pork
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 25
Cuisine: Global
Ingredients: 118 milliliters basil leaves, torn; 1 teaspoons freshly ground black pepper; 25 servings Cayenne pepper; 59 milliliters cider vinegar; 118 milliliters cucumber, peeled, halved, seeded and thinly sliced on the diagonal; 1 jar (0.2-ounce jar) dried chopped chives; 1 Tbsp honey; 283 grams dried linguine; 473 milliliters ounces pea shoots or tendrils; 1 pork tenderloin; 25 servings Salt; 118 milliliters smooth natural peanut butter (without sugar); 3 Tbsps vegetable oil; 2 Tbsps Worcestershire sauce

Peanut Noodle Salad with Cucumber and Roast Pork is a dairy free main course. This recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains about 19g of protein, 7g of fat, and a total of 185 calories. This recipe serves 25. A mixture of chives, pepper, honey, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Cayenne Pepper

Black Pepper

Dried Chives

Spread

Chives

Pork

Salt

Cooking Oil

Equipment you will use

Food Processor

Preheat the oven to 35

Equipment you will use

Oven

In a small bowl, whisk the peanut butter with the vinegar, Worcestershire sauce, honey and a pinch of cayenne. Season with salt.

Ingredients you will need

Worcestershire Sauce

Peanut Butter

Ground Cayenne Pepper

Vinegar

Honey

Salt

Equipment you will use

Whisk

Bowl

In an ovenproof nonstick skillet, heat the remaining 2 tablespoons of oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Pork

Transfer the skillet to the oven and roast the tenderloin for about 15 minutes for medium meat, turning halfway through.

Ingredients you will need

Meat

Equipment you will use

Frying Pan

Oven

Transfer the pork to a board and let rest for 10 minutes.

Ingredients you will need

Pork

Meanwhile, in a pot of boiling salted water, cook the linguine until al dente.

Ingredients you will need

Linguine

Water

Equipment you will use

Pot

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.

Ingredients you will need

Pasta

Water

Equipment you will use

Paper Towels

Transfer the noodles to a bowl.

Ingredients you will need

Pasta

Equipment you will use

Bowl

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.

Ingredients you will need

Pea Shoots