Another meal with a Thai influence, although I change the recipe a little, it was delicious. The original dish was more like a noodle salad using pork fillet but having only pork cutlets at home the switch was acceptable.
The lime had a strong character while the chilli wasn't overpowering - a great combination topped with the crunchiness of the cashews.
Pork with Chilli Lime Noodles and Cashews
(recipe adapted from Weight Watchers Australia)
ProPoints per serve: 11
40 grams raw cashews, unsalted
4 x pork cutlets, 200 grams each, fat trimmed
1 1/2 tablespoon sesame oil
200 grams fresh egg noodles
1 medium fresh lime, rind finely grated, juiced
1 1/2 tablespoons soy sauce
2 teaspoons sambal oelek
1 bunch broccolini, cut into 5cm lengths
Preheat oven to 200 degrees Celsius.
Place cashews on a lined baking tray. Roast in oven until slightly golden and toasted, approximately 5 - 7 minutes. Remove and chop roughly. Set aside.
Brush pork with ½ teaspoon of the sesame oil. Season with salt and pepper. Spray a large frying pan with cooking spray add pork and cook over high heat for 2-3 minutes each side or until just cooked through. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest.
Meanwhile, bring a large saucepan of water to the boil. Cook the noodles according to packet instructions. During the last 1-2 minutes of cooking add broccolini to the noodles and cook until bright green and tender. Drain noodles and broccolini and return to pan. Add the remaining oil, rind and juice, soy sauce and sambal oelek. Toss to combine. Taste and season with salt.
Divide noodles among serving bowls or plate, top with pork and sprinkle with cashews. Serve.