Sesame Pork Steaks with Satay Noodles & Carrot Ribbons

Serving size

1 person 2 people 4 people

Ingredients

1 pepper
1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
1 tsp sesame seeds (Sesame)
1 handful of fresh coriander
2 carrot
1 unwaxed lime
2 tbsp tamari (Soya)

(water, soybeans, salt, spirit vinegar)
25g honey
30g smooth peanut butter (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)
100g wide brown rice noodles

(brown rice flour (84%), water)
2 free-range pork loins

Allergens

Contains: Sesame, Soya, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	141Kcal	717Kcal
	588kJ	3000kJ
Fat	6.2g	32g
of which saturates	1.7g	8.6g
Carbohydrates	13g	66g
of which sugars	5.2g	27g
Protein	8.4g	43g
Salt	0.61g	3.1g
Fibre	1.5g	7.6g

Ingredients

1 pepper (use half)
1 tbsp chilli paste (use half)

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
1 tsp black sesame seeds (use half) (Sesame)
1 unwaxed lime (use half)
1 handful of fresh coriander (use half)
1 free-range pork loin
2 tbsp tamari (use half) (Soya)

(water, soybeans, salt, spirit vinegar)
2 carrot
25g honey (use half)
100g wide brown rice noodles (use half)

(brown rice flour (84%), water)
30g smooth peanut butter (use half) (Peanuts, Nuts)

(Roasted Hi-Oleic PEANUTS (99.7%), Sea Salt)

Allergens

Contains: Sesame, Soya, Peanuts

May Contain: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	116Kcal	768Kcal
	487kJ	3213kJ
Fat	4.9g	32g
of which saturates	1.3g	8.8g
Carbohydrates	12g	78g
of which sugars	5.7g	38g
Protein	6.6g	43g
Salt	0.48g	3.2g
Fibre	1.6g	11g

Back

High protein

Sesame Pork Steaks with Satay Noodles & Carrot Ribbons

Prep time: 15 mins

Total time: 30 mins

Cuisine: Asian

Food group: Pork

Crunchy carrots, juicy peppers, leafy coriander and oodles of noodles create a colourful base for our sesame-crusted pork. The best part? A heavenly satay sauce: sweetened with honey and lime juice. Just add chilli paste for fiery flavour!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan, a sieve, a small bowl & a peeler

Get sizzlin'

Mix the sesame seeds and a pinch of salt and pepper together on a plate
Place the pork onto the plate and press to evenly coat with the seeds
Heat the large frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the pork and cook for 6 mins on each side
Transfer the pork to the lined baking tray and roast for 7 mins, until cooked through, then set aside to rest

Time to noodle

Add the noodles to the saucepan, gently separate with a fork and boil for 6-7 mins, until cooked. Drain, then rinse under cold water

Make the satay sauce & prep the veg

Meanwhile, in the small bowl, mix together the peanut butter and 2 tbsp hot water (1 tbsp for 1 person) to form a smooth paste. Add the honey, tamari and the juice from half the lime. Stir until combined
Thinly slice the pepper. Peel the carrots into ribbons. Roughly chop the coriander

Build the dish

Reheat the empty frying pan with 1/2 tsp oil on medium heat. Once hot, add the pepper and cook for 3-4 mins, until softening. Season with salt and pepper
Add the carrot and cook for 2 mins more, then stir in the satay sauce, cooked noodles and half the coriander
Toss to combine and cook for 1-2 mins, until the sauce coats the noodles
Mix in any pork resting juices, a squeeze of lime and season with salt. Add a splash of water if needed

Plate up

Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside. Slice the pork against the grain
Share the satay noodles between bowls, topped with the pork
Drizzle with the chilli paste and sprinkle with the remaining coriander. Serve with any remaining lime, cut into wedges