Barbecued Pork And Noodle Salad - cooking recipe

Ingredients

2 tbsp sesame seeds
1 3/4 lbs pork tenderloin, trimmed
1/4 cup prepared char siu sauce
1 tbsp olive oil
8 oz rice vermicelli, broken into quarters
1 None small chinese cabbage, shredded
7 oz snap peas, sliced thinly
2 None medium carrots, peeled and cut into long, thin strips
1 bunch chives, chopped finely
None None Soy Dressing
1/2 cup peanut oil
1/4 cup rice vinegar (or white wine vinegar)
2 tbsp brown sugar
1 tbsp soy sauce
1 tsp sesame oil

Preparation

Place the sesame seeds in large pan over medium heat. Cook, stirring, until browned lightly, then transfer to a small bowl.
Brush the pork fillet with char siu sauce. Heat the oil in same large pan and cook the pork, turning occasionally, until browned all over and just cooked through. Transfer to a warm plate, cover and leave to rest for 5 mins.
Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water and leave to stand for 2 mins. Drain well.
To make the dressing, combine all the ingredients in a screw-top jar and shake well.
Slice the pork thinly and mix gently with the noodles, cabbage, snap peas, carrots, chives and dressing. Sprinkle with sesame seeds and serve.