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.
Sesame Pork Steaks with Satay Noodles & Carrot Ribbons
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!
High protein
Serving size
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
Nutritional Information
Calories: 717
Protein: 43g
Carbs: 66g
Fat: 32g
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)
Nutritional Information
Calories: 768
Protein: 43g
Carbs: 78g
Fat: 32g
Sesame Pork Steaks with Satay Noodles & Carrot Ribbons
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!
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Cooking Instructions
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
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