Prep Time: 15 minutes        |        Cook Time: 15 minutes        |        Serves:  4

Ingredients

• 600g Ironbark Pork pork loin steaks, trimmed
• 2 tbsp Asia Specialities soy sauce
• 400ml can Asia Specialities light coconut milk
• 3 tbsp Bramwells peanut butter (smooth or chunky)
• 1 lime, zested and juiced
• 4 cloves garlic, crushed
• 40g fresh ginger, finely grated
• 1 tbsp Asia Specialities sweet chilli sauce
• 250g broccoli florets
• 2 tbsp Remano extra virgin olive oil
• 1 red onion, sliced
• 400g The Fresh Salad Co fine shredded slaw
• 300g World Kitchen Singapore fresh noodles
• 80g The Fresh Salad Co baby spinach leaves, coarsely chopped
• Lime wedges, to serve
• Stonemill sesame seeds, to garnish

Method

1. Cut pork into 5mm strips. Place in a medium bowl and toss with 1 tablespoon of soy sauce and half the garlic.
2. For the satay sauce, in a small saucepan, combine coconut milk, peanut butter, lime juice and zest, the remaining garlic, half the ginger, sweet chilli sauce and 1 tablespoon of soy sauce. Whisk to combine and gently heat. Cook, stirring for 2-3 minutes or until garlic and ginger are cooked. Reserve.
3. Lightly steam or microwave broccoli until just tender. Reserve.
4. Heat a large wok or frying pan over medium heat. Add the oil and pork and cook for 2 minutes or until golden and cooked. Transfer to a bowl.
5. Reheat the pan and add remaining oil. Add the onion and cook until soft. Turn up the heat and add the slaw and 2-3 tablespoons of water. Cook while tossing until the slaw is cooked.
6. Add remaining ginger and noodles and toss over heat until combined. Add a little more water if necessary. Add the cooked broccoli, pork and spinach leaves and toss until evenly combined and hot. Serve immediately.

Optional:  You can use additional soy and sweet chilli sauce on hand, for those that like these in their dish.