Ribbons of carrot, strings of al dente egg noodles, & thin strips of NOMU Oriental Rub-spiced buttery pork are intertwined with crunchy cabbage, & fresh chilli. Everything is coated in an umami-rich tangy fish sauce and dotted with black sesame seeds. It’s culinary art on a plate, Chef!
Asian Pork Noodle Bowl
Asian Pork Noodle Bowl
with black sesame seeds & cabbage
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Black Sesame Seeds
- Cabbage
- Carrot
- Egg Noodles
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- NOMU Oriental Rub
- Pork Schnitzel (without crumb)
- Tangy Fish Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
DRESSING
Place a pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the grated garlic until fragrant, 30-60 seconds. Pour in the tangy fish sauce, 2 tbsp of water, and a sweetener (to taste). Mix to combine and remove from the pan.
PORK
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the schnitzel dry with paper towel and coat with the NOMU rub. When hot, sear the schnitzel until browned, 30-60 seconds per side. Remove from the pan and season. Cut into thin strips.
CABBAGE
Return the pan, wiped down if necessary, with a drizzle of oil. When hot, fry the sliced cabbage until slightly wilted but still crunchy, 1-2 minutes. Remove from the pan and season.
JUST BEFORE SERVING
In a salad bowl, combine the carrot ribbons, the noodles, the cabbage, the pork strips, a drizzle of olive oil, and seasoning.
TIME TO EAT
Dish up the noodle salad, drizzle over the dressing, and scatter over the sliced chilli (to taste). Sprinkle over the sesame seeds and dig in, Chef!
Egg Noodles - 1 cake
Garlic Clove - 1
Tangy Fish Sauce - 20ml
Pork Schnitzel (without crumb) - 150g
NOMU Oriental Rub - 5ml
Cabbage - 100g
Carrot - 120g
Fresh Chilli - 1
Black Sesame Seeds - 5ml
NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
DRESSING
Place a pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the grated garlic until fragrant, 30-60 seconds. Pour in the tangy fish sauce, 4 tbsp of water, and a sweetener (to taste). Mix to combine and remove from the pan.
PORK
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the schnitzel dry with paper towel and coat with the NOMU rub. When hot, sear the schnitzel until browned, 30-60 seconds per side. Remove from the pan and season. Cut into thin strips.
CABBAGE
Return the pan, wiped down if necessary, with a drizzle of oil. When hot, fry the sliced cabbage until slightly wilted but still crunchy, 1-2 minutes. Remove from the pan and season.
JUST BEFORE SERVING
In a salad bowl, combine the carrot ribbons, the noodles, the cabbage, the pork strips, a drizzle of olive oil, and seasoning.
TIME TO EAT
Dish up the noodle salad, drizzle over the dressing, and scatter over the sliced chilli (to taste). Sprinkle over the sesame seeds and dig in, Chef!
Egg Noodles - 2 cakes
Garlic Clove - 1
Tangy Fish Sauce - 40ml
Pork Schnitzel (without crumb) - 300g
NOMU Oriental Rub - 10ml
Cabbage - 100g
Carrot - 120g
Fresh Chilli - 1
Black Sesame Seeds - 10ml
NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
DRESSING
Place a pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the grated garlic until fragrant, 30-60 seconds. Pour in the tangy fish sauce, 6 tbsp of water, and a sweetener (to taste). Mix to combine and remove from the pan.
PORK
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the schnitzel dry with paper towel and coat with the NOMU rub. When hot, sear the schnitzel until browned, 30-60 seconds per side. Remove from the pan and season. You may need to do this step in batches. Cut into thin strips.
CABBAGE
Return the pan, wiped down if necessary, with a drizzle of oil. When hot, fry the sliced cabbage until slightly wilted but still crunchy, 2-3 minutes. Remove from the pan and season.
JUST BEFORE SERVING
In a salad bowl, combine the carrot ribbons, the noodles, the cabbage, the pork strips, a drizzle of olive oil, and seasoning.
TIME TO EAT
Dish up the noodle salad, drizzle over the dressing, and scatter over the sliced chilli (to taste). Sprinkle over the sesame seeds and dig in, Chef!
Egg Noodles - 3 cakes
Garlic Cloves - 2
Tangy Fish Sauce - 60ml
Pork Schnitzel (without crumb) - 450g
NOMU Oriental Rub - 15ml
Cabbage - 200g
Carrot - 240g
Fresh Chillies - 2
Black Sesame Seeds - 15ml
NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
DRESSING
Place a pan over a medium heat with a drizzle of oil and a knob of butter. When hot, fry the grated garlic until fragrant, 30-60 seconds. Pour in the tangy fish sauce, 8 tbsp of water, and a sweetener (to taste). Mix to combine and remove from the pan.
PORK
Return the pan to medium-high heat with a drizzle of oil and a knob of butter (optional). Pat the schnitzel dry with paper towel and coat with the NOMU rub. When hot, sear the schnitzel until browned, 30-60 seconds per side. Remove from the pan and season. You may need to do this step in batches. Cut into thin strips.
CABBAGE
Return the pan, wiped down if necessary, with a drizzle of oil. When hot, fry the sliced cabbage until slightly wilted but still crunchy, 2-3 minutes. Remove from the pan and season.
JUST BEFORE SERVING
In a salad bowl, combine the carrot ribbons, the noodles, the cabbage, the pork strips, a drizzle of olive oil, and seasoning.
TIME TO EAT
Dish up the noodle salad, drizzle over the dressing, and scatter over the sliced chilli (to taste). Sprinkle over the sesame seeds and dig in, Chef!
Egg Noodles - 4 cakes
Garlic Cloves - 2
Tangy Fish Sauce - 80ml
Pork Schnitzel (without crumb) - 600g
NOMU Oriental Rub - 20ml
Cabbage - 200g
Carrot - 240g
Fresh Chillies - 2
Black Sesame Seeds - 20ml
Woolies Products in this dish
